Fennel And Rosemary-Crusted Roasted Rack Of Lamb

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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)

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