New This Month

Spiced Butterflied Leg of Lamb


An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008


  • 2 tablespoons olive oil, plus more for grates
  • 1 tablespoon coriander seed, crushed
  • 1 tablespoon fennel seed, crushed
  • 1 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 1/2 pounds butterflied leg of lamb
  • Grilled lemon wedges, for serving (optional)


  1. In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

  2. Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Cook's Notes

While the lamb is marinating, cook up a simple, refreshing Mediterranean-style side, such as our Lemony Orzo, to balance the richness of the meat.

Reviews Add a comment

  • Bobin
    27 SEP, 2012
    I thought the flavors were perfect with the lamb. I put all of the ingredients for the marinade in a food processor. It's best to get those seeds coarsely ground rather than just crushed, they'll stick to the meat better.