1Heat oven to 375°. Place parchment paper on a sheet pan.
2Rub spices, rosemary, lemon zest, and avocado oil over lamb. Place in the oven for 35 to 45 minutes, until crisp on the edges. Lamb should be cooked to an internal temperature of 145°. (Use thermometer if needed.) While lamb is cooking, prepare roasted vegetables.
3Place tomatoes, fennel, and shallots on a sheet pan with parchment paper. Sprinkle with salt and thyme and rub avocado oil all over the vegetables. Place in the oven on the rack above lamb for 25 to 30 minutes. Vegetables should appear slightly browned and roasted. Take both lamb and vegetables out to rest.
4Prepare Minty Cherry Gastrique. Place all ingredients in a small saucepan on medium heat for 5 minutes. Reduce heat and simmer until reduced to a light syrup. Take off the heat and set aside.
5On a cutting board, slice lamb in between 2 bones. Spoon Minty Cherry Sauce on a plate and place 2 lamb bones on top. Arrange vegetables around lamb. Enjoy!