|2 racks lamb (frenched, ~1.5 lbs each)|
|1 tbsp olive oil|
|1 tsp salt (kosher)|
|4 grinds black pepper|
|6 cloves garlic (minced)|
|4 tsp thyme (ground)|
|1 1/2 tsp coriander (ground)|
|1 1/5 tbsp vinegar (champange)|
|1 tbsp mustard (dijon)|
|1 tsp rosemary (crushed)|
|1 whole apple (jazz)|
Preheat Turkey Oven to 375 F
Bend each rack into two semicircle around the apple (meat side in, fat side out) and tie both ends with kitchen twine. The rib will point up and out in the shape of a crown.
Take apple out. Combine ingredients (oil, salt, pepper, garlic, thyme, coriander, rosemary) and rub crown and replace apple.
Place in pyrex of bowl that will help keep shape and catch drippings. Cook until internal temp of 132 F. Pull, cover with aluminum and let rest 20 minutes.
While resting, take juices from pyrex or bowl and combine with mustard and vinegar to make serving sauce. Serve with stuffing optionally in the crown center. Cut and serve roast apple as well.