Score the fat on a rack of lamb using a sharp knife, then press in a mixture of crushed fennel seed and coriander seed.
Add a Tbs of olive oil to a roasting pan, heat for a few minutes in a 190°C oven then add the lamb rack and roast for about
35-40 minutes, basting once or twice, until the fat is crispy browned, then remove and let rest for 10 minutes. Meanwhile,
scrape new potatoes and cook until soft. Drain, return to the pan and add a knob of butter. Crush with the back of a fork,
stirring gently to mix in the butter, season with freshly-ground black pepper and keep warm while you finish the sauce.
In the roasting pan, stir a couple of tsp of plain flour into the remaining fat and cook for a few minutes. Take off the heat
and stir in a glass of port wine and a glass of lamb (or vegetable) stock, bring to a boil, stirring all the while, then reduce
to about half and the gravy is smooth. Carve the lamb into little chops and serve with the crushed potatoes, a green veg and
the port wine gravy.