Crown Roast of Lamb with Pilaf Stuffing
Ingredients
- 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
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