For the lamb: Whisk
together 1 cup oil, the fennel seeds
. Add the lamb to the marinade
and let sit until ready to cook.
For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts
in a frying pan
. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor
with the nuts and tomatoes and blend
. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle
in the remaining oil. Add salt and black pepper to taste.
For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear
the rack of lamb
for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast
the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer
. Let it rest for 5 to 7 minutes, loosely covered.
For the couscous: Bring the chicken stock to a boil, and then add the saffron
and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving.
For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste.
To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco
sauce underneath. Stack the zucchini
between lamb with the couscous
on the side. Garnish with garbanzo beans.