Categories: Grilling

Ingredients

• Lamb:
• 1 tbsp coriander seeds
• 1 tbsp yellow mustard seeds
• 2 tsp fennel seeds
• 2 shallots, finely chopped
• 3 tbsp soy sauce
• 3 tbsp olive oil
• 2 garlic cloves
• 6 lb. boneless leg of lamb, butterflied, fat trimmed
• Sauce:
• 2/3 cup olive oil
• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 2 tbsp fresh lemon juice
• 1 garlic clove, grated

Directions

1. In a small Ziploc bag, coarsely crush the spices with a mallet. Transfer to a large Ziploc bag. Add the shallots, soy sauce and olive oil. Grate the garlic into the bag and mix well. Season the lamb with salt; season generously with pepper. Add the lamb to the bag and seal. Turn until the lamb is coated, massaging the marinade into the lamb. Refrigerate for at least 4 hours or up to overnight.

2. Heat a grill over medium-high. Remove the lamb from the marinade. Grill until charred in spots, about 8 minutes per side for medium. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. In a small bowl, whisk all the ingredients for the sauce; season with salt and pepper. Serve the lamb with the sauce.

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