Fennel and Rosemary-Crusted Roasted Rack of Lamb

Ingredients:

• 1 tablespoon fennel seeds, crushed
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 6 garlic cloves, minced
• 1 (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
• Cooking spray
• Rosemary sprigs (optional)

Source