Source: dLife

A tender roasted leg of lamb flavored with coriander and cumin.

Servings

6 lb Lamb, leg, whole, lean, raw, choice, 1/4" trim
6 medium garlic cloves , cut into slivers (to taste)
2 tbsp coriander seeds , crushed
2 tbsp fresh lemon peel , finely shredded
1 tbsp olive oil
1 tsp cumin seeds , crushed
0.5 tsp salt (optional)
0.5 tsp black pepper

1 Trim fat from meat. Cut several 1/2" wide slits randomly in top and sides of roast. Insert garlic slivers into slits.
2 In small bowl, mix coriander seeds, lemon peel, olive oil, cumin seeds, salt, and pepper.
3 Rub surface of meat with spice mixture. If desired, cover and chill for several hours or overnight.
4 Preheat oven to 325°F.
5 Insert meat thermometer into center of roast, without touching bone.
6 Place roast in preheated oven. For medium-rare, roast for 1 3/4 to 2 1/4 hours or until meat thermometer registers 140°F.
7 Cover with foil and let stand 15 minutes, until temperature on thermometer reaches 145°F.