Garlic Fennel Roast Rack of Lamb

Method

1. Preheat oven to 375 degrees and prepare an oven safe roasting pan fitted with a rack. 
2. Trim any excess fat from the rack of lamb and pat dry with a clean towel or paper towels.
3. In a mini food chopper or small food processor combine the garlic, fennel seeds, parsley, lemon zest, pepper, and salt. Pulse a few times to chop thoroughly. Add the olive oil and pulse a couple more times to combine.
4. Run the garlic fennel mixture over all surfaces of the lamb. Place the rack of lamb on the roasting pan with the bones curving downward. Insert the probe thermometer into the thickest part of the rack of lamb, being careful not to hit the bones. 
5. Roast the rack of lamb at 375º until the internal temperature reaches 125º for medium rare or 135º for medium. Remove the roast from the oven, cover and rest for 10 minutes. Slice and serve while hot.