Rack of Lamb Glazed With Citrus and Vinegar

Adapted from a recipe in Andrew Carmellini's _Urban Italian_ by Grace Kang at Serious Eats.

• Ready In: 3 hrs 45 mins
• Serves: 4-6

Ingredients

• 2  teaspoons  whole fennel seeds or 1  teaspoon ground fennel
• 2  lemons, juice of
• 2  oranges, juice of
• 1  garlic clove, peeled
• 2  tablespoons extra virgin olive oil
• 1  tablespoon harissa or 1  tablespoon crushed red pepper flakes
• 2  racks of lamb, about 2 to 2 1/4 pounds each (plan on 4 bones per person)
• 1 1⁄2 tablespoons kosher salt

• Glaze

• 1⁄2 cup  balsamic vinegar
• 1⁄2 cup vincotto (if you can't find vincotto, up the balsamic vinegar to 1 cup)
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 tablespoon  finely chopped rosemary
•  sea salt, for garnish

Directions

1. If using whole fennel seeds, toast in a dry pan over low heat until fragrant, about 2 minutes.
2. In a blender, combine fennel seeds (or ground fennel), lemon juice, orange juice, garlic, olive oil and harissa (or red pepper flakes). Process on medium until combined, about 30 seconds.
3. Place racks into a large zip top bag. Pour in marinade. Press out as much air as possible and seal bag. Refrigerate two to eight hours, turning over every hour or so. The longer it marinates, the better.
4. Bring lamb back to room temperature on counter. Preheat broiler or grill to high. Remove lamb from marinade and reserve marinade.
5. Season lamb all over with salt and pepper. Place under broiler or on grill with fat cap facing AWAY from the heat. Broil until fat begins to caramelize, 3 minutes. Rotate pan 180° and broil another 2-3 minutes. Flip racks over and broil until fat cap is well-browned and rendered, about 5 minutes more.
6. Turn oven to 400°F Remove lamb and brush all over with marinade and return to oven. Cook to desired doneness, about 20-25 minutes for medium-rare (115° on meat thermometer). Rest meat for 20 minutes, tented with foil.
7. While meat is roasting, combine balsamic vinegar, vincotto and red pepper flakes in a small pot over high heat. Boil hard until reduced by half, about 8 minutes. (Be sure your kitchen is well-ventilated; between the chili oils and acetic acid, it will hard to breathe!) Off heat, stir in rosemary.
8. Cut racks into individual chops. Brush with glaze and sprinkle with sea salt (Maldon is ideal) before serving.