Sally Grainger

Roast Lamb with Coriander

Apicius 8.6.8

Preparation info

    • Difficulty

      Easy

Appears in

Cooking Apicius

Cooking Apicius

By Sally Grainger

Published 2006

  • About

This is a simple yet delicious way to serve lamb. It is ideal on the barbecue and has been a fail-safe dish at our Roman shows. For those awkward souls who don’t like the taste of fish sauce it is also one of the few dishes that doesn’t use it.

Ingredients

  • 40 g coriander seed
  • generous freshly ground black pepper and sea salt
  • olive oil
  • 4

Method

You will ideally need a spice grinder for this as you cannot roast the coriander first as usual. Grinding it cold in a mortar can take some time and effort. However, I am sorry to say that using ready-ground coriander is not acceptable either.

Grind the coriander to a medium grain texture, neither too fine nor too coarse. It should be like bread crumbs in texture. Season with the salt a