Rack of Lamb With Roasted Fennel And Garlic

• 2 teaspoons olive oil
• 5 cloves garlic, 2 cloves minced, 3 cloves thinly sliced
• 1 tablespoon fennel seeds, crushed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 rack of lamb, prepared by your butcher
• 3 medium-size fennel bulbs, trimmed and cut in half lengthwise, then across into 1/4-inch-thick slices
• 1/4 cup chicken broth, homemade or low-sodium canned
• 1/2 teaspoon salt, plus more to taste

1. Preheat the oven to 400 degrees.
2. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl.
3. Rub the mixture over the back of the lamb.
4. Set aside.
5. Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste.
6. Roast, tossing from time to time, for 35 minutes.
7. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer.
8. Let stand for 10 minutes.
9. Carve the lamb.
10. Season the fennel with additional salt and pepper to taste.
11. Divide the lamb and the fennel among 4 plates and serve immediately.

olive oil, garlic, fennel seeds, mustard, freshly ground pepper, rack of lamb, fennel bulbs, chicken broth, salt

Taken from cooking.nytimes.com/recipes/4625 (may not work)