One hour and fifteen minutes
Six to eight servings
Two racks of lamb
One tablespoon olive oil
One teaspoon salt
Half a teaspoon of pepper
Six cloves of garlic
Four teaspoons of thyme
One and a half teaspoons of coriander
One to one and a half tablespoons of vinegar
Half to one teaspoon mustard
Half to one teaspoon rosemary
Heat the oven to 375 degrees Fahrenheit.
Turn the rack on end, with the ribs facing up and push a knife through the meat between each rib, utilizing the first slice as a guide for the knife. Cut down the side of each rib to take off fat. With kitchen twine, wrap the string around each rib, nearest the meat and pull to remove any left-over fat and sinew from the rib bone.
Twist each rack into a semicircle and using kitchen twine bond them together, to hold the racks together. Push the rib ends outward to resemble a crown.
Rub olive oil on the lamb. Mix the pepper, garlic, salt, coriander and thyme and rub against the lamb. Place the roast in a Bundt pan.
Place in the oven and cook for 35 minutes. Move the roast out of the oven, cover with aluminum, and rest the lamb on a rack for 20 minutes. Add the mustard, vinegar, and rosemary to the juices that were mixed, earlier. Stir together. Remove the twine from the lamb and place rice, barley, or stuffing in the middle if desired.