Whirl the parsley, olive oil, coriander seeds, vinegar, salt and garlic in a blender until just blended but not pureed. Set aside.
Have your local butcher trim and roll a boneless leg of lamb. If you are handy at tying, tie it yourself after you put the marinade on the lamb.
Rub the lamb evenly with the marinade. Be sure to use all of it. Cover and refrigerate overnight.
When you are ready to cook, take the lamb out of the fridge and allow it to come up to room temperature. It can then be cooked one of two ways.
Conventional Oven: Preheat the oven to 400 degrees F.
Place the lamb on a roasting rack and roast until a meat thermometer registers 130 to 135 degrees F (medium rare), about an hour. Please note that once you remove the lamb it will rise in temperature about 5 degrees--so plan accordingly.
Barrel Oven: Better yet, light up your own wine barrel smoker. This method is a bit more difficult, but the flavor the wood and the smoke imparts to the meat makes it completely worth it.
Soak the barrel in water overnight by filling it up with water. The wood will expand slightly as it becomes saturated.
In the morning, drain the barrel. Fill the bottom with sand and line the sides of the barrel with a single layer of brick. This will help to prevent the barrel from burning while you cook.
Fill a chimney with hardwood briquettes and light. Once they have caught sufficiently, dump the chimney into the bottom of the barrel. Let the briquettes continue to burn until they are predominately gray (about an hour).
Set the rack inside the barrel. Put the marinated lamb on the rack. Close the lid and allow it to roast for about 15 minutes - you do not want to be cooking over an open flame, just coals. Check and then turn the lamb to ensure even roasting. Also be sure to watch the sides of the barrel to make sure they are not burning.
Use a meat thermometer to check the lamb. Once it reaches 130 degrees, pull it out and allow it to rest for 20 minutes.
Serve the lamb with roasted vegetables, aioli and lettuces. I like to use fennel, eggplant and peppers.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.