Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water. While the pasta is working, pat the lamb dry with paper towels.
In a large dutch oven, heat 2 tbsp. EVOO over medium-high heat. Add the lamb and cook, breaking up the meat, until browned; season with salt, pepper and the fennel seeds. Stir in the carrot, shallot, garlic, rosemary, oregano and orange zest. Cook for 5 minutes, stirring. Stir in the tomato paste for 1 minute, then the chicken stock and wine. Bring to a bubble, then lower the heat.
Toss the pasta with the sauce and reserved cooking water for 1 minute. Top with a drizzle of EVOO and the parsley. Serve with the cheese.