to 180C. Trim lamb of excess fat and sinew. Using a sharp knife, make
deep cuts in flesh and place a slice of garlic and a piece of lemon rind
into each cut. Combine coriander, parsley, pepper and oil. Coat lamb
with herb mixture and place on a rack in a baking dish. Pour water into
dish. Bake 1 hour 20 minutes or until lamb is cooked to your liking. Add
extra water to pan while cooking if is starts to dry out. Serve lamb in
slices with pan juices and vegetables in season.
Coriander is a pungent leafy green herb, available at most greengrocers.
Do not substitute dried coriander for fresh; they have quite different
flavors. Water is added to pan to keep meat moist and prevent juices