Ingredients

2tbspolive oil

1tbspcoriander seed

1tbspfennel seed

1tspred pepper flakes

coarse salt and ground pepper,as needed

1½lbsleg of lamb,butterflied

¼lemon wedges,grilled, for serving, optional

Preparation

In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and ¼ teaspoon pepper.

In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes or refrigerate, up to overnight.

Heat grill to medium-low; lightly oil grates. Grill lamb, covered, for 6 to 8 minutes per side until an instant-read thermometer inserted in the thickest part of meat registers 130 degrees F for medium-rare.

Remove from grill. Tent with aluminum foil; let rest 5 minutes.

Thinly slice lamb, and serve with lemon wedges, if desired. Enjoy!