Crown Roast of Lamb
Ingredients
- 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 4 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons ground coriander
- 1 to 1 1/2 tablespoons sherry vinegar
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon chopped fresh rosemary leaves
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