Roast Lamb with Coriander

Apicius 8.6.8

Preparation info

    • Difficulty


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.


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


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