Crown Roast Of Lamb Recipes

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CROWN ROAST OF LAMB



Crown Roast of Lamb image

The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.

Provided by Matt Lee And Ted Lee

Categories     dinner, project, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 4-pound racks of lamb, trimmed and Frenched
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 tablespoons chopped garlic
2 tablespoons chopped rosemary

Steps:

  • Place a 9-by-13-inch roasting pan in oven, and heat oven to 425 degrees.
  • Lay racks side by side on a cutting board so concave rib side faces up, with rib tips pointing up as well. With a sharp knife, make a short, shallow incision (not more than 1/8-inch deep) in the flesh between each rib bone. With butcher's needle and twine, stitch the racks together where they meet.
  • Lift racks by rib tips to stand upright, and shape them by hand so that the ends come together to form a crown. With the needle and twine, stitch the racks together.
  • Drizzle olive oil over the inside and the outside of the crown roast, and massage it onto lamb. Shower crown roast with salt and pepper. Mix garlic and rosemary and press it thoroughly onto inside and outside of crown. Wrap each exposed rib tip with aluminum foil.
  • Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes. Remove foil and place paper frills on rib tips.

CROWN ROAST OF LAMB WITH MINT AND GREEN ONION PESTO



Crown Roast of Lamb with Mint and Green Onion Pesto image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h55m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
3 tablespoons extra-virgin olive oil
2 racks of lamb, frenched, fat caps trimmed
4 cups fresh mint leaves
2 cups fresh cilantro leaves, with some tender stems
1/2 cup slivered almonds, toasted
1 teaspoon kosher salt
4 green onions, green and light green parts only, roughly chopped
1 clove garlic, roughly chopped
1 Fresno chile, seeded, deveined and roughly chopped
1 1/2 cups extra-virgin olive oil
1/2 lemon, juiced

Steps:

  • For the lamb: Preheat the oven to 250 degrees F.
  • In a small bowl, combine the salt, pepper, coriander, cumin and fennel.
  • Drizzle the olive oil over both sides of the racks of lamb, then evenly apply the dry rub all over the lamb.
  • Using a sharp knife, make cuts between each of the rib bones on the back sides of the racks to allow the straight racks to be flexible and formed into a crown.
  • Tie the 2 racks together where they meet. Lift them so that the bare bones point upward and fashion them into a crown, then secure by tying twine around the bottom and midsection.
  • Place the crown roast onto a rack set in a rimmed baking sheet.
  • Roast until a thermometer inserted into the meat (avoid touching bone) registers 110 degrees F, 50 minutes to 1 hour.
  • For the pesto: Into the bowl of a food processor fitted with the blade attachment, add the mint, cilantro, almonds, salt, green onions, garlic and chile. Pulse, scraping down the sides of the bowl with a rubber spatula as necessary, until finely chopped. With the machine running, add 3/4 cup of the olive oil in a steady stream.
  • Pour the pesto into a bowl. Add the remaining 3/4 cup olive oil and the lemon juice. Season to taste. Cover with plastic wrap and set aside, or refrigerate (bring to room temperature 30 minutes prior to serving the lamb).
  • Remove the lamb from the oven and raise the oven temperature to 500 degrees F.
  • Place a sheet of foil over the bones to keep them from burning. Roast the lamb until a meat thermometer inserted into the thickest part of a chop reaches 125 degrees F for medium-rare or 135 degrees F for medium, an additional 10 minutes. Tent the lamb with foil and allow to rest for 10 minutes. Remove the twine and carve into chops; serve with pesto on the side.

CROWN ROAST OF LAMB



Crown Roast of Lamb image

I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.

Provided by Sweetiebarbara

Categories     Short Grain Rice

Time 1h35m

Yield 16 rib chops, 8 serving(s)

Number Of Ingredients 10

2 lbs lamb (2 racks, to build crown)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 garlic cloves, minced
4 teaspoons fresh thyme (chopped)
1 tablespoon fresh coriander (freshly ground)
1 -2 tablespoon lemon juice
1 teaspoon Coleman's dry mustard
1 tablespoon fresh mint leaves (chopped)

Steps:

  • Preheat the oven to 375 degrees F.
  • To french the racks of lamb:.
  • Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
  • Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
  • Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
  • Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
  • Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
  • Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
  • While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
  • Stir to combine. Taste and adjust seasoning, as needed.
  • Cut the string away from the roast and place rice in the center.
  • Serve the warm sauce with the roast.

CROWN ROAST OF LAMB



Crown Roast of Lamb image

Categories     Lamb     Roast     Easter     Red Wine     Spring     Gourmet

Yield Serves 6

Number Of Ingredients 11

a 16-chop frenched and trimmed crown roast of lamb (about 4 pounds), at room temperature
2 tablespoons balsamic vinegar
1 cup dry red wine
2 1/2 cups beef broth
2 tablespoons arrowroot
3 tablespoons water
mint sprigs for garnish
Accompaniments:
Minted Saffron Rice with Currants and Pine Nuts
Glazed Baby Turnips and Carrots
Garlic Rosemary Jelly

Steps:

  • Preheat oven to 425°F. Rub lamb well with salt and pepper to taste and cover ends of bones with foil.
  • Put lamb in an oiled roasting pan and roast in middle of oven 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the meat inside the crown registers 130°F. to 135°F. for medium-rare meat. Transfer lamb to a platter and let stand, covered loosely, 15 minutes.
  • While lamb is standing, spoon off excess fat from pan juices. Set pan over moderately high heat and add vinegar and wine. Deglaze pan, scraping up brown bits and boiling liquid until reduced to about 1/4 cup. Add broth and bring to a boil.
  • In a small bowl whisk arrowroot and water until smooth and add to boiling broth mixture, whisking. Simmer sauce, whisking, 2 minutes, or until slightly thickened, and season with salt and pepper. Keep sauce warm, covered.
  • Remove foil from bones and spoon some rice into crown, serving remaining rice on side. Arrange glazed vegetables around roast and strain sauce through a fine sieve into a sauceboat. Garnish platter with mint sprigs and serve with jelly.

CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO



Crown Roast of Lamb with Rosemary and Oregano image

Categories     Lamb     Christmas     Low Carb     Rosemary     Winter     Oregano     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 7

1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil

Steps:

  • Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
  • Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.

CROWN LAMB ROAST WITH SAGE STUFFING



Crown Lamb Roast with Sage Stuffing image

Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 racks of lamb, tied into a crown roast,minimum 12 cutlets
3/4 ounce butter
2 onions, chopped
1 green apple, peeled and chopped
1 cup fresh breadcrumb
2 tablespoons fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/4 cup unsweetened apple juice
2 eggs, separated

Steps:

  • Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
  • Trim excess fat and sinew off meat.
  • Combine breadcrumbs, sage and parsley.
  • Melt the butter in a small pan.
  • Add the onion and apple and cook over medium heat until soft.
  • Remove from the heat and stir into combined breadcrumbs/sage/parsley.
  • Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
  • Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
  • Fold lightly into the stuffing mixture.
  • Place the crown roast in a shallow roasting pan.
  • Place a sheet of lightly greased foil in the base of the roast cavity.
  • Spoon the stuffing into the foil cavity, pressing in lightly.
  • Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
  • Remove from oven and let the lamb sit for 10 minutes prior to carving.
  • Cut between the cutlets to separate and serve.

CROWN ROAST OF LAMB



Crown Roast of Lamb image

Provided by James Beard

Categories     Lamb     Roast     Rack of Lamb     Winter     House & Garden

Yield Makes 2 chops per person

Number Of Ingredients 3

1 crown roast of lamb
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh tarragon

Steps:

  • Preheat oven to 325°F. Fill the center of the roast with a ball of foil to keep the crown in shape during roasting, and cover the bones with foil or cubes of fat to prevent them from charring. Season the roast well with salt, pepper, and tarragon. Roast on a rack, allowing about 13-15 minutes per pound for pink lamb. With a crown it is difficult to take a reading on a meat thermometer.
  • Let the roast stand for about 10 minutes in a warm place. Remove the covering on the ends of the ribs and replace them with paper frills. Fill the center of the crown with any of the following:
  • 1. Tiny new peas mixed with tiny onions, well buttered.
  • 2. A rice pilaf mixed with finely cut and quickly sautéed lamb kidneys.
  • 3. A purée of chestnuts, with braised chestnuts as a garnish.
  • 4. Braised chestnuts and Brussels sprouts.
  • 5. Sautéed mushroom caps sprinkled with tarragon, parsley and chives.
  • 6. Cracked wheat.
  • 7. Wild rice and almonds.
  • Serve the pan juices, or anchovy-flavored Hollandaise sauce of a béarnaise sauce, substituting fresh mint for the tarragon in the latter.
  • Also serve a Bibb lettuce salad tossed with diced cooked beets. Drink a modest Bordeaux wine such as Chateau Grand Puy Lacoste or a Cos d'Estournel.

CROWN ROAST OF LAMB WITH PILAF STUFFING



Crown Roast of Lamb with Pilaf Stuffing image

What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h55m

Number Of Ingredients 21

1 tablespoon coriander seeds
2 racks of lamb (8 ribs each; about 4 pounds total)
2 teaspoons finely grated lemon zest (from 2 lemons), 1 lemon cut into 4 wedges, 1 lemon reserved for pilaf
3 tablespoons minced garlic (from about 8 cloves)
1 tablespoon plus 1 teaspoon packed fresh thyme leaves, plus 3 sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup extra-virgin olive oil
3/4 cup medium or coarse bulgur wheat
3/4 cup long-grain white rice
1 small red onion, finely chopped (1 cup)
Kosher salt
1 cup low-sodium chicken broth
3/4 cup packed finely chopped fresh flat-leaf parsley leaves
1/2 cup pine nuts, lightly toasted (3 ounces)
2/3 cup currants or raisins
2 tablespoons fresh lemon juice (from reserved lemon)
1 3/4 cups low-sodium chicken broth
1 tablespoon unbleached all-purpose flour
2 tablespoons unsalted butter

Steps:

  • Roast:In a small skillet over medium-high, toast coriander seeds until dark brown and fragrant, 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.
  • Place racks of lamb, fat-side down, on a work surface. Cut one-third of the way through flesh between each rib bone. (This will allow racks to fan open into a crown shape.) Stand racks upright, with fat sides touching. Thread a trussing nee- dle with kitchen twine, and run it horizontally through meat just below last rib bone on one rack, and straight through meat of opposite chop. Form a half-circle by pulling ends of twine together as tightly as possible; tie. Repeat process on opposite ends of racks to finish crown. Where racks are joined, tie rib bones together. Crown can be made up to a day in advance and stored, uncovered, in the refrigerator. (Or just ask your butcher to pre- pare the crown.)
  • Stir together ground coriander, lemon zest, garlic, thyme leaves, oil, 4 teaspoons salt, and 1 teaspoon pepper until a paste forms. Spread mixture evenly over roast. Let stand at room temperature 1 hour.
  • Preheat oven to 425 degrees with rack in bottom third. Place lemon wedges, thyme sprigs, and broth in a roasting pan. Place a flat rack over lemons, then center lamb on rack. Roast until a thermometer inserted into thickest part of roast (near but not touching bones) reads 140 degrees for medium-rare, 35 to 40 minutes. (Prepare pilaf while roast is in oven.) Transfer lamb to a platter; let stand 15 minutes. Remove rack, lemon wedges, and thyme from pan, reserving pan for gravy.
  • Pilaf:Heat a large saucepan over medium-high. Swirl in 2 tablespoons oil. Add bulgur, rice, and onion; season with 1 1/2 teaspoons salt. Cook, stirring frequently, until mixture hasa nutty aroma and rice turns golden in places, 4 to 5 minutes. Stir in broth and 1 1/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until liquid has evaporated and bulgur is tender but still slightly chewy, 10 to 12 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with a fork, then stir in parsley, pine nuts, currants, lemon juice, and remaining 2 tablespoons oil. Spoon pilaf into center of finished crown roast on platter, if desired.
  • Gravy:While lamb is resting, place roasting pan across two burners on medium-high. Add 1 1/2 cups broth; bring to a boil. In a small bowl, whisk remaining 1/4 cup broth with flour, then whisk into pan. Continue to boil, scraping up browned bits from bottom of pan, until gravy thickens slightly, 2 to 3 minutes. Remove from heat; stir in butter until melted and combined. Strain gravy through a sieve and serve, with lamb and pilaf.

BASIC CROWN ROAST OF LAMB



Basic Crown Roast of Lamb image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 2

1 crown roast of lamb, prepared by butcher
6 to 8 cutlet frills (optional)

Steps:

  • Preheat oven to 425 degrees. Place the roast crown-side down in a roasting pan. Bake for an hour. Turn the roast over and place on a serving platter. Decorate each rib bone with a paper cutlet frill, if desired (they are available at Zabar's, 2245 Broadway, at 80th Street, Manhattan). Serve immediately.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Fat 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 8 milligrams

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CROWN ROAST OF LAMB RECIPE - THE BALD CHEF
2015-05-10 This is The Bald Chef’s recipe Crown Roast of Lamb. Take 2 oz racks of Lamb wash, and set on a cutting board. Take your aromatics (Thyme, and Rosemary) and cut them up fine. Prepare your garlic, by pealing and smashing the Garlic to produce 1 tablespoon. Add the Thyme, Rosemary, Garlic, Black pepper, Sea Salt, and Olive oil to the racks of lamb.
From baldchef.com
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TOP 10 RECIPES FOR SUCCULENT ROAST LAMB | ALLRECIPES
2019-02-27 4. Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce. This deboned and butterflied leg of lamb is stuffed with dried plums, currants, almonds, creme de cassis, and mint. But the flavor fest doesn't stop there because you'll finish it off …
From allrecipes.com
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A JUICY CROWN ROAST OF LAMB RECIPE FOR THE HOLIDAYS - FOODISM.TO
2021-11-30 Place the egg yolks in a large bowl and whisk over a saucepan of simmering water until thickened, about 2 minutes. Remove from the heat and, while whisking, slowly add the clarified butter until emulsified. Season with lemon juice, Tabasco, Worcestershire sauce, salt and pepper. Cover to keep warm. Crown roast of lamb.
From foodism.to
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BEST CROWN ROAST OF LAMB RECIPE - YOUTUBE
Crown Roast Of Lamb is fantastic recipe for a holiday or special dinner. The Bald Chef shows you how to prepare Crown Roast Of Lamb. I will show you how t...
From youtube.com
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TRIPLE-CROWN ROAST OF LAMB WITH A JEWELLED FRUIT STUFFING AND …
Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of …
From bbc.co.uk
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CROWN ROAST OF LAMB - GLUTEN FREE RECIPES
Crown Roast of Lamb might be just the side dish you are searching for. This gluten free, dairy free, and primal recipe serves 8. One serving contains 21 calories, 0g of protein, and 2g of fat. Head to the store and pick up ground coriander, dijon mustard, lamb, and a few other things to make it today. From preparation to the plate, this recipe ...
From fooddiez.com
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CROWN ROAST OF LAMB ROSEMARY AND WINE - YOUR GUARDIAN CHEF
2021-11-12 Roast the lamb in a hot oven at 455 F - 230 C for 10 minutes. Reduce the heat to 355 F - 180 C and bake for 30 minutes. Take the roast out of the oven and pour 1 cup of dry white wine. 1 cup dry white wine. Put the roast back into the oven for another 10 minutes.
From yourguardianchef.com
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CROWN ROAST OF LAMB RECIPE - FOOD FANATIC
2014-04-19 For the Lamb: Heat oven to 375 ° F. Lie the rack of lambs end to end and join the racks by tying the end bones with kitchen twine as close to the lamb meat as possible. Form the racks into a crown with the meat on the inside, the fat side out, and tie the other two end bones together. Wrap a large piece of twine around the whole crown in the ...
From foodfanatic.com
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CROWN ROAST OF LAMB WITH FRESH HERBS RECIPE - THEBACKLABEL
Combine chopped parsley with the remaining two tablespoons of olive oil and set aside. Season the inside and outside of the roast with salt and pepper. Rub the roast with the herb olive oil and stick the garlic cloves firmly in the middle of the center cavity. Roast for 30 minutes or until the internal temperature reaches 130 for medium-rare ...
From thebacklabel.com
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TIERRA SUR CROWN ROAST OF LAMB | RECIPE - KOSHER.COM
Preheat oven to 450 degrees Fahrenheit. Place crown roast of lamb on a large baking sheet. Brush lamb all over with olive oil. Rub the Tierra Sur Smoked Meat Rub all over the lamb. Cover bones loosely with a sheet of foil. Roast the lamb until an instant-read thermometer inserted into thickest part of the lamb registers 125 to 130 degrees ...
From kosher.com
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DAN FOOD - CROWN ROAST OF LAMB - YOUTUBE
Recipe from Andranik Manukyan https://www.instagram.com/chef8888ma/Cooked by: Daniel Ghazaryan https://www.instagram.com/danfoodart/D.O.P. Zorayr Hakobyan ...
From youtube.com
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Top Asked Questions

How to cook a whole lamb roast in the oven?
Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F.
How long do you cook a crown of lamb?
Roast the crown for 45 minutes for pink and an extra 15 minutes if you prefer your lamb medium. Remove the aluminium foil five minutes before the end of the cooking time. Remove the baking tin from the oven and carefully transfer the lamb and stuffing to a serving platter. Cover with aluminium foil and tea towels.
What is a crowned lamb roast?
It's called a "crown" for the circular shape it takes once assembled. This stunning dish is much easier to prepare than you may realize—you only need a sharp knife, string or butcher's twine, a can, and aluminum foil. The racks of lamb will need to be french trimmed, cutting away excess fat on the exposed rib bones and scraping off any meat.
How do you cook a lamb roast in a bundt pan?
Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F.

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