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.
5. Roast the rack of lamb at 375ºF until the internal temperature reaches 125ºF for medium rare or 135ºF for medium. Remove the roast from the oven, cover and rest for 10 minutes. Slice and serve while hot.