1. Prepare the Cacio e Pepe rub: 

Add the garlic, pecorino, salt, pepper, olive oil, and parsley to the bowl of a food processor or use a mortar and pestle. Pulse until finely chopped and everything is well combined. Rub and press this mixture all over the American lamb rack and place on a roasting pan or sheet pan for 1 hour. 

2. Roast the lamb: 

Preheat your oven to 450*F. Roast the American lamb in the upper third of the oven for 15 minutes before carefully flipping the rack over and roasting for an additional 10 minutes more, for medium rare. Remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

3. Make the salad: 

Remove any tough roots and core from the fennel bulb and thinly slice with a knife or mandolin. Add this to a medium bowl and toss with the parsley, lemon zest and juice, olive oil, salt and pepper. 

4. Cut and serve: 

Stand the rack upright on a cutting board and let rest for 10 minutes before cutting. Serve with the Lemony Fennel & Parsley Salad.