Preheat the oven to 350°F.

Unroll the lamb breast and sprinkled the garlic powder, ground coriander, salt and pepper over the inside of the meat.

Roll the lamb breast back up tightly and secure it with kitchen twine at regular intervals to hold its shape during cooking. Set aside.

Add the remaining oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.

Transfer the rolled lamb to the baking dish, seam side down.

Pour in the beef broth and add the thyme.

Cover the baking dish with foil and roast the lamb in the preheated oven for 2 hours. Baste or spoon the broth over the lamb halfway through.

Remove the foil and bake, uncovered, for a further 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.

For the gravy, remove the lemon and thyme springs. Blend the broth and vegetables in a blender or with an immersion blender.

After removing the lamb from the oven, let it rest for about 10 minutes before removing the kitchen twine and slicing into thick slices. This allows the juices to redistribute and keeps the meat juicy.