Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper

Name: Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper
Yield: Serves 8 to 10
Ingredients: 1 (6- to 8 pound) butterflied, leg of lamb; , Kosher salt; 1/3 cup, vegetable oil; 3 , shallots, sliced thin; 4 , garlic cloves, peeled and smashed; 1 (1-inch) piece, ginger, sliced into 1/2-inch-thick rounds and smashed; 1 tablespoon, coriander seeds; 1 tablespoon, fennel seeds; 1 tablespoon, black peppercorns; 3 , bay leaves; 2 (2-inch) strips, lemon zest; 1/3 cup, chopped fresh parsley; 1/3 cup, chopped fresh cilantro; 1 , shallot, minced; 2 tablespoons, lemon juice; , Salt and pepper

Main Courses
Lamb
Roasts

By Dan Souza ･ Appears in Cook's Illustrated March/April 2013

Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

SERVES 8 to 10

TIME 2½ hours, plus 1¼ hours resting

Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper

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