Remove the lamb from the oven, brush it with the marinade on both sides, and then return it to the oven. Flip lamb racks over continue broiling until fat on top has started to caramelize and render, about 5 more minutes. Rotate pan and continue broiling as it browns, about 2½ minutes more. Broil lamb until fat cap starts to caramelize, about 3 minutes. Season lamb on both sides with salt and pepper place on roasting rack and put under broiler, on middle rack, or on grill with cap of fat facing down. Remove lamb from fridge allow it to come to room temperature on counter, at least 30 minutes. Cover with plastic wrap place in fridge to marinate for at least 2 hours-the longer the better, up to 8 hours. Place racks of lamb in large container pour mixture over top. Toast it.) Blend fennel seeds (or ground fennel), lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in blender on medium until combined, about 30 seconds. Toast fennel seeds in small pan over low heat until they become fragrant, about 2 minutes. ½ cup vin cotto (if you can’t find vin cotto, up the balsamic vinegar to 1 cup) Rack of Lamb Glazed With Citrus and VinegarĢ tsp whole fennel seed (or 1 tsp ground)ġ tbsp harissa or crushed red pepper flakesĢ full racks of lamb, about 2 to 2¼ pounds each (plan on 4 bones per person) He admits that rack of lamb “ain’t cheap, but it’s definitely worth the cash if you do it right.” When carving the meat, he advises, be sure to leave the fat intact. The former chef de cuisine at New York’s Café Boulud, Carmellini is now chef-proprietor of A Voce.

In many people’s minds, rack of lamb is “a fancy hotel dish, topped with curly vegetables and served tableside by a guy in a tux,” said Andrew Carmellini in his new cookbook, Urban Italian (Bloomsbury).

Urban italian by andrew carmellini