Name: Braised Lamb with Rosemary and Garlic
Yield: 8 Servings
Ingredients: 2 teaspoons coriander seeds; 4 garlic cloves, smashed; ½ cup coarsely chopped rosemary; 2 teaspoons dried oregano; 2 teaspoons freshly ground black pepper; ¾ cup olive oil, divided; 1 6-pound boneless leg of lamb, butterflied; Kosher salt; 1 medium onion, coarsely chopped; 1 medium fennel bulb, coarsely chopped; 1 medium carrot, peeled, coarsely chopped; 1 head of garlic, halved crosswise; 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes; ¾ cup red wine; Flaky sea salt; Salsa Verde with Toasted Breadcrumbs and Roasted Red Pepper Harissa (for serving); A spice mill or a mortar and pestle

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Michael Graydon & Nikole Herriott

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

Recipe notes