Grilled Leg of Lamb


A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.


  • 3 tablespoons coriander seeds

  • 3 tablespoons dill seeds

  • 3 tablespoons fennel seeds

  • 12 large cloves garlic, minced

  • 3 tablespoons finely chopped fresh rosemary

  • 3 tablespoons finely chopped fresh sage

  • 3 tablespoons finely chopped fresh mint leaves

  • ½ cup plus 2 tablespoons olive oil

  • 1 seven-to-nine-pound leg of lamb, boned, butterflied, and cut into 4 sections

  • Salt and freshly ground pepper


  1. Have ready a dish large enough to accommodate the lamb in a single layer. Place the coriander, dill, and fennel seeds in a spice grinder, and finely grind.

  2. In a medium bowl, combine the ground spice mixture, garlic, rosemary, sage, mint, and olive oil. Spread the mixture on both sides of each lamb section. Place lamb in dish, and transfer to refrigerator. Marinate at least 3 hours or overnight.

  3. Heat a grill or grill pan until medium hot. Season lamb with salt and pepper, and place lamb on grill. Cook until medium rare, 6 to 8 minutes per side.

  4. Transfer lamb to a cutting board. Let meat stand 5 minutes. Slice, and serve.

Cook's Notes

When your butcher is butterflying the lamb, ask him to remove the silver skin and to trim as much fat as possible. The lamb is cut into four sections for quicker cooking.

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