Grilled Rack Of Lamb- Vin Cotto

• SERVES 4 TO 6
• INGREDIENTS
• For the lamb:
• 2 teaspoons whole fennel seed
• (or 1 teaspoon ground)
• juice of 2 lemons
• juice of 2 oranges
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• I tablespoon harissa or crushed red
• pepper flakes
• 2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person)
• 1 1/2 tablespoons salt
• 1/2 teaspoon coarse-ground black pepper
• For the glaze:
• 1/2cup balsamic vinegar
• 1/2 cup vin cotto (if you can't find vin cotto,
• up the balsamic vinegar to 1 cup)
• 1/4 teaspoon red pepper flakes
• 1/2 tablespoon finely chopped rosemary
• sea salt for sprinkling

1. Method/Preparation
2. 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.)
3. 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on
4. medium until combined, about 30 seconds.
5. 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the
6. better up to 8 hours.
7. 4 Turn the broiler grill to high
8. 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade.
9. 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with
10. the cap of fat facing down.
11. 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes
12. more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes.
13. 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med
14. Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting
15. Rack for 20 min.
16. GLAZE
17. 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high
18. heat, reduce by half about 8 min. (ventilate kitchen well)
19. 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once.
20. To Finish Dish:
21. Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.

ingredients, lamb, ground, lemons, oranges, clove garlic, extravirgin olive oil, red, pepper, full racks, salt, coarseground black pepper, balsamic vinegar, vin cotto, balsamic vinegar, red pepper, rosemary, salt

Taken from www.epicurious.com/recipes/member/views/grilled-rack-of-lamb-vin-cotto-50038824 (may not work)