- 1 teaspoon black peppercorns
- 1 teaspoon whole coriander seed
- ⅓ cup olive oil (not extra-virgin)
- 1 teaspoon salt
- 2 to 3 unpeeled cloves garlic, slightly crushed
- 1 lemon
- 2 9-inch sprigs fresh rosemary (or the equivalent in shorter lengths)
- 1 4-pound leg of lamb, boned and butterflied (opened with meat scored slightly to flatten it)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
746 calories; 55 grams fat; 20 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 56 grams protein; 205 milligrams cholesterol; 561 milligrams sodium
- With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
- Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
- When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
- Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.