Coriander, Fennel, & Mint Marinated Lamb


  • 1 eight bone rack of lamb
  • 2 small fennel bulbs, cut into bite sized pieces
  • 1 cup new potatoes, cut into bite sized pieces
  • For marinade:
  • 1/3 cup olive oil
  • 4 ½ tablespoons fresh lemon juice(juice of about one and a half lemons)
  • 2 tablespoons honey
  • 3 large garlic cloves, minced
  • ¼ cup finely chopped fresh mint leaves, packed
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground white pepper (can substitute black pepper)
  • 1 ½ teaspoons freshly ground fennel seed (can use a spice grinder or mortar & pestle)
  • 1 ½ teaspoons freshly ground coriander seed
  • Pinch of ground cloves
  • Kosher salt
  • Olive oil
  • For Mint Fennel Chimichurri:
  • Yields about a half cup
  • ½ cup fresh flat-leaf parsley, packed
  • ½ cup fennel fronds, packed
  • 1/ cup fresh mint leaves, packed
  • 1 medium clove garlic, minced
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon of crushed red pepper
  • 3 tablespoon olive oil


Combine the marinade ingredients in a medium bowl and whisk to thoroughly combine. Reserve 3 tablespoons of the mixture and set aside in a small bowl. Place the whole rack of lamb in a large resealable plastic bag, and pour the marinade you haven't set aside over it, tossing and rubbing to make sure the lamb is evenly and well coated. Roll the bag closed to get the air out and seal the lamb in with the marinade. Place the bag in the refrigerator and marinate at least two hours and up to overnight. 

Preheat the oven to 275° F. Toss the fennel and baby potatoes with one tablespoon of the remaining marinade and arrange them in the bottom of a baking dish just big enough to fit the lamb along with the vegetables. Meanwhile, heat a skillet over high heat on the stove. Remove the lamb from marinade, wiping off excess. Lightly brush or rub the lamb with olive oil and sprinkle with kosher salt. When the skillet is searing hot, brown the lamb on each side. It should only take about a minute for the whole thing to have a deep, golden brown crust. The goal is to get a nice, flavorful crust without cooking the lamb internally which is why it's essential that your skillet be very hot. As soon as it's brown, remove the lamb from the skillet and place over the potatoes and fennel in the baking dish. Top with the remaining reserved two tablespoons of marinade, and roast about 25-35 min or until lamb reached internal temp of 120° F on a meat thermometer. Remove the lamb from oven, and let it rest loosely covered in foil for 15 minutes. Once the lamb has rested, remove it to a carving board, and slice it between the bones. Serve it atop the roasted veggies with Mint Fennel Chimichurri (directions below). 


Directions for Mint Fennel Chimichurri:
Mince the parsley, fennel, and mint. In a medium bowl, combine the herbs with the garlic, salt, lemon juice, honey, and red pepper. Stir to combine well until the salt is dissolved. Drizzle in the olive oil and stir. Sit for about an hour to allow the flavors to mingle is optimal, but it can be served right away. It will keep for several days covered in the fridge, and is excellent on pretty much any and all roasted or grilled meats and veggies.