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servings:

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

• 2 teaspoons coriander seeds
• 4 garlic cloves, smashed
• 1/2 cup coarsely chopped rosemary
• 2 teaspoons dried oregano
• 2 teaspoons freshly ground black pepper
• 3/4 cup olive oil, divided
• 1 (6-pound) boneless leg of lamb, butterflied
• Kosher salt
• 1 medium onion, coarsely chopped
• 1 medium fennel bulb, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• 1 head of garlic, halved crosswise
• 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
• 3/4 cup red wine
• Flaky sea salt
• Salsa Verde With Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving)
• A spice mill or a mortar and pestle

Click Here For Step-By-Step Instructions