Braised Leg of Lamb with Rosemary and Garlic

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 flavours. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

2 tsp. coriander seeds
4 cloves garlic, smashed
½ cup fresh rosemary, coarsely chopped
2 tsp. dried oregano
2 tsp. black pepper, freshly ground
¾ cup extra-virgin olive oil, divided
1 (6 lb) leg of lamb, boneless, butterflied
sea salt
1 medium onion, coarsely chopped
1 medium fennel bulb, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 head garlic, halved crosswise
2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
¾ cup red wine
flaky sea salt

To Serve:
Salsa Verde and Harissa

Special Equipment:
spice mill or a mortar and pestle

Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in ½ cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it's resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavours to meld and permeate the meat).

Remove lamb from refrigerator and let sit to come to room temperature, about 1 hour (this facilitates even cooking).

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Roast lamb until well browned all over, 20-25 minutes. Remove from oven and reduce oven temperature to 300°F (150°C/130°C fan, Gas Mark 2).

Meanwhile, heat remaining ¼ cup oil in a Dutch oven or other heavy pot large enough to fit lamb over medium. Add onion, fennel, carrot, and garlic and cook, stirring occasionally, until vegetables are soft and golden, 15-20 minutes. Add chiles de árbol and wine and bring to a simmer. Remove from heat.

Carefully place lamb in pot and pour in water to come halfway up sides of meat. Place in oven and braise lamb, uncovered, until an instant-read thermometer inserted into the thickest part registers 120°F, about 1 hour. Transfer lamb to a cutting board and let rest 30 minutes.

Slice lamb and transfer to a platter. Spoon some braising liquid over and sprinkle with sea salt. Serve with salsa verde and harissa.

Makes 8 servings.