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

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subheading: LAMB:

1 (6- to 8 pound) butterflied leg of lamb

Kosher salt

⅓ cup vegetable oil

3 shallots, sliced thin

4 garlic cloves, peeled and smashed

1 (1-inch) piece ginger, sliced into ½-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

subheading: SAUCE:

⅓ cup chopped fresh parsley

⅓ cup chopped fresh cilantro

1 shallot, minced

2 tablespoons lemon juice

Salt and pepper

Directions at cooksillustrated.com

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