This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: To crush coriander seeds, place them in a resealable plastic bag and use a heavy bottomed pan or pot or a meat mallet to smash them (or pulse a few times in a spice grinder or coffee mill).
Butterflied Leg of Lamb with Cilantro and Spiced Oil
Yield: Serves 8
2 tablespoons plus ½ teaspoon kosher salt, divided
1½ tablespoons freshly ground black pepper
4 to 4½-pound butterflied leg of lamb
5 garlic cloves, 2 cloves finely chopped and 3 cloves thinly sliced
3 tablespoons grapeseed or canola oil, divided
½ cup roughly chopped cilantro leaves
1 tablespoon lightly crushed coriander seeds
1 tablespoon brown or black mustard seeds
1 teaspoon cumin seeds
¼ teaspoon dried red pepper flakes