Reverse Seared Lambchops with Provencal Vegetables

Ingredients

• 1 rack Colorado lamb, frenched and trimmed
• 1 Tablespoon whole coriander seed
• 2 teaspoons whole cumin seed
• 1 teaspoon whole fennel seed
• 1 teaspoon peppercorns
• 1-2 Tablespoons olive oil
• smoked salt
• 1/4 cup honey or agave nectar
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 2 cloves garlic, minced
• 1 Tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• zest and juice of 1 lemon
• neutral oil
• 1 yellow onion, diced
• 1 fennel bulb, diced
• 2 cloves of garlic, minced
• 1 28-ounce can fire-roasted, crushed tomatoes
• 2 Tablespoons of herbs de provence