STEPS
Preheat the oven to 375 degrees F.
Rub the lamb with olive oil and season generously with salt, pepper, minced garlic, thyme and coriander-- both inside and outside of the crown
Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. (For more even cooking, use a Bundt pan, otherwise setting the crown roast on a baking rack on top of a baking sheet work as well.)
Roast for 30 to 35 minutes, or until the meat reaches an internal temperature of 128 degrees F. This is approximately 8 to 12 minutes per pound.
Take the lamb out of the oven and rest the lamb for at least 20 minutes under a tented foil.
Mix the lamb drippings with dry red wine or sherry, stir in the leaves of 1-2 sprigs of rosemary and 1 tsp of dijon mustard for the sauce.
Bon Appetit!