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Lambchetta:
1 deboned hotel rack of lamb
garlic, salt, pepper, olive oil
Trim lamb rack and leave the belly on. Season the inside with the oil, garlic, salt and pepper, roll and tie, let sit for 2-3 hours. Start in 450 oven for 15 minutes, then lower heat to 325 and roast until internal temperature is125. Let rest and serve.
Confit fennel:
½ cup olive oil
1 vidalia onion
3 fennel heads
1 garlic clove
1 oz. lemon juice
2 oz. white wine
3 oz. butter
Heat oil to medium heat add vidalias and let cook, covered, until tender. Add fennel and let cook covered til tender. Add 2 oz. wine, 1 oz. lemon juice, and 3 oz. butter. Cover and cook 20 minutes more. Check seasoning.