Recipes Ingredients Meat & Poultry Lamb Recipes Grilled Leg of Lamb By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish. Ingredients 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 Directions 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. 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. 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. 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. Print