Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper | America's Test Kitchen

Ingredients

• 1 (6- to 8 pound) butterflied leg of lamb
• Kosher salt
• 1/3 cup vegetable oil
• 3 shallots, sliced thin
• 4 garlic cloves, peeled and smashed
• 1 (1-inch) piece ginger, sliced into 1/2-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
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh cilantro
• 1 shallot, minced
• 2 tablespoons lemon juice
• Salt and pepper