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Crown Roast of Lamb

Prep: 1 hours
Roast: 35 minutes • Serves: 6

2 racks of lamb 6 – 8 bones per rack
2 shallots (minced)
6 cloves garlic (minced)
1/2 cup olive oil
1 tablespoon sea salt
2 teaspoons black pepper
2 teaspoons coriander
3 sprigs fresh rosemary (minced)

1. 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 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, rosemary, 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, roast at 350 degrees and cook for 30 – 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 and allow to rest for 20 minutes before serving.