2 cups fresh flat-leaf parsley
1 1/2 cups olive oil
1/3 cup fresh green coriander seeds
1/4 cup sherry vinegar
1 1/2 teaspoons kosher salt
2 cloves garlic, minced
1 boneless leg of lamb
If fresh green coriander seeds are not available, substitute 1 cup fresh cilantro for 1 cup of the flat-leaf parsley.
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