Peel and chop the onions into a small square shape.

Cut off the green part of the fennel and remove the first layer, rinse and chop into similar size pieces as the onions.

In a stockpot, heat 3 tablespoons of olive oil.

Add the onions, salt & pepper and stir to let them brown a little.

Then add the chopped fennel, stir, turn to low heat and let it cook for approximately 45 minutes stirring occasionally.

Taste to check if the seasoning is to your taste and the vegetables are cooked (they should be almost "melting".

Mix the butter with the anchovy paste.

With that mixture coat the racks of lamb and add pepper, thyme and rosemary.

Set the racks straight up in an ovenproof dish.

In that same ovenproof dish add the rinsed potatoes, lightly salted, along with the unpeeled garlic.

Put in a hot oven for 40 minutes at a temperature of 375F° (190°C).

After 40 minutes, cut the racks chop-by-chop for serving.

To check if the potatoes are cooked with a small sharp knife. It should go in an out easily.

Serve the lamb chops with the roasted potatoes and the stewed onion-fennel blend.