Preheat the oven to 400F.

Combine the merlot, crushed garlic cloves, cherry preserves, and fennel seeds in a saucepan and place it over medium heat. Simmer until it's reduced and it slightly thickens. There should be about 1/3 cup left. Add the butter and stir until melted. Taste for salt and pepper. Set aside.

Heat a cast iron pan over high heat with 2 tbsp of oil. Generously season the trimmed rack lamb with salt and pepper. Once the pan is smoking hot, seear the lamb on both sides just until golden brown. This should take about 5 minutes. Set the lamb on a sheet pan or you can roast it in the cast iron pan.

Spoon half of the reduction onto the lamb and roast for 20 minutes or the internal temperature reads 125F (medium rare). Half way through cooking, Spoon the rest of the reduction onto the lamb and let it finish cooking through.

Meanwhile, toss the carrots and potatoes in olive oil and salt and pepper. Roast for 20 minutes until tender and golden.

Once the lamb is cooked to your preference, let it rest for 5 minutes before slicing. The internal temperature should now read 135F. If you like, toss the roasted vegetables with some of the drippings from the pan. It really takes the vegetables up a notch.