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Ingredients

• For the lamb:
• 1 butterflied leg of purebred lamb, 6 to 6 1/2 lb. ;
• 2 Tbs. coriander seeds ; ;
• 1 Tbs. black peppercorns ; ;
• 3 1/2 Tbs. kosher salt ;
• 1/2 tsp. ground ginger ;
• Finely grated zest of 2 lemons ;
• 1 large garlic clove, minced ;
• 2 1/2 Tbs. extra-virgin olive oil ;
• 
  
• For the spicy citrus glaze: ;
• 1 1/2 cups orange marmalade ;
• Juice of 2 lemons ;
• 1 Tbs. Dijon mustard ;
• 1 Tbs. piment d’Espelette ; ;
• 1 tsp. kosher salt ;

Description

To Accompany The Lamb, Serve Pasta With Zucchini, Mint, Pine Nuts And Extra-virgin Olive Oil. Offer A Salad Of Arugula, Marinated Tomatoes And Feta Cheese Alongside. 

Williams-Sonoma