Rack of Lamb with Fennel Risotto

Given the theme of old Zins, lamb was an easy choice. I found a recipe on the http://www.waitrose.com/ site that gave me the basic idea for the ingredients. I was not very impressed with the actual risotto recipe, so I revised it to reflect how I like to make risotto. The lamb was from Australia and I got it at Costco. The recipe follows:

Serves: 7-8 as First Course
Prep time : 35 minutes
Cooking time : 25 minutes
Total time : 1 hour

Risotto Ingredients
8 baby fennel, tops and fronds chopped off and reserved (I could not find baby fennel, so I took two small bulbs, halved them and made 1/2 inch slices)
1 Tbs chopped fennel fronds for garnish
1 cup unsalted chicken stock
2 Tbs tarragon, chopped and divided
3 star anise
1 Tbs olive oil
0.5 cups of finely chopped shallots
1.5 cups of arborio rice
0.5 cups white wine
2 Tbs crème fraîche
0.5 cups grated Parmesan
Rack of Lamb Ingredients:
1 Tbs unsalted butter
1 Tbs olive oil
1 rack of lamb (8 ribs), trimmed

Recipe:

Preheat oven to 375/Convection Roast with 2 racks
1. The brodo for the risotto is a fennel broth. Bring the chicken stock and 4 cups of lightly salted water to a boil. Add the fennel slices and simmer for 5-6 minutes. Remove the fennel with a slotted spoon and refresh in an ice bath. Add the chopped fennel tops and fronds, star anise and 1 Tbs of tarragon to the broth and bring back to boil. Remove the star anise and simmer broth for 10 minutes. In two or three batches, liquify broth and tops in bender. Pour your brodo into sauce pan and bring to a simmer.
2. Heat olive oil over medium heat and saute shallots about 2 minutes, do not brown. Add rice and stir until well coated and heated through (about 2 minutes).
3. Add white wine and stir until evaporated.
4. Start adding the hot brodo, 1/3 cup at a time, while stir constantly. When the new addition of brodo has been obsorbed, then add the next 1/3 cup. Keep stirring and adding brodo until the rice is tender, about 20-25 minutes.
5. Add crème fraîche, parmesan, remaining tarragon and brodo (about 1/2 cup) to rice, stir and then let sit for 3 minutes.
6. While the risotto is being prepared, your sous chef should be preparing the lamb. Salt and pepper lamb to taste. Melt butter and oil in large pan and then saute lamb, fat side down, over medium high heat. When first side is well browned (about 3 minutes), turn rack and brown the other side.
7. Put pan with lamb in upper-third of oven. Put fennel slices in baking dish in lower-third of oven. Remove lamb after 10 minutes, tent with foil and let rest of 5 minutes. Let fennel roast five more minutes and then remove from oven.
8. Slice lamb into individual chops. Put risotto in serving bowl, artfully place fennel slices over risotto and add any juices from lamb. Arrange lamb around edge of risotto and dust with reserved fennel fronds. Enjoy