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Preheat oven to 350°F. In a small bowl, stir together coriander seeds, lemon zest, oil, cumin seeds, crushed red pepper and salt; set aside.
Cut 1/2-inch slits randomly into the top and sides of roast. Insert garlic slivers deep into the slits. Rub the lemon mixture into the surface of the roast with your fingers.
Place roast, fat-side up, in a shallow roasting pan. Roast, uncovered, to desired doneness (check internal temperature with an instant-read thermometer inserted in the center of the roast without touching bone). Allow 1 3/4 to 2 1/4 hours for medium-rare (135°F) or 2 1/4 to 2 3/4 hours for medium (150°F).
Cover the roast with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145°F for medium-rare or 160°F for medium.