Coriander-Fennel Grilled Lamb with Herby Sauce

Grilling can be tedious (and hot!), so get that out of the way *before* your guests come over. You can make this recipe a day ahead of serving. Let the room sit for about 30 minutes at room temperature, then slice and arrange on a platter with herby sauce.
Publish date:
grilled lamb with herb sauce

Recipe by Janet Taylor McCracken

Start to Finish: 35 minutes (plus marinating and cooling)

Servings: 8



  • 1 tbsp. coriander seeds 

  • 1 tbsp. yellow mustard seeds 

  • 2 tsp. fennel seeds 

  • 2 shallots, finely chopped (about 1/3 cup) 

  • 3 tbsp. low-sodium soy sauce 

  • 3 tbsp. olive oil 

  • 2 cloves garlic 

  • 6-lb. boneless leg of lamb, butterflied, fat trimmed 


  • 2/3 cup EVOO 

  • 1/2 cup finely chopped fresh flat-leaf parsley 

  • 1/2 cup finely chopped fresh mint 

  • 2 tbsp. fresh lemon juice (from about 1/2 lemon) 

  • 1 clove garlic, grated 


1. In a small resealable plastic freezer bag, coarsely crush the spices with a mallet or rolling pin. Transfer to a large resealable plastic freezer bag. Add the shallots, soy sauce, and olive oil. Grate the garlic into the bag and mix well. Season the lamb with salt; season generously with pepper. Add the lamb to the bag and seal. Turn until the lamb is coated, massaging the marinade into the lamb. Refrigerate for at least 4 hours or up to overnight.

2. Heat a grill over medium-high. Remove the lamb from the marinade. Grill until charred in spots, about 8 minutes per side for medium. Transfer to a cutting board. Let rest for 10 minutes before slicing. (Or let cool for about 1 hour, then wrap in foil and refrigerate for up to 2 days. Bring to room temperature before slicing.)

3. In a small bowl, whisk all the ingredients for the sauce; season with salt and pepper. Serve the lamb with the sauce.