Roast Butterflied Leg of Lamb with Coriander, Rosemary, and Red Pepper

Omit cumin and mustard seeds. Toss 6 sprigs fresh rosemary and ½ teaspoon red pepper flakes with oil mixture in step 2. Substitute parsley for cilantro in sauce.

Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper

Substitute 1 tablespoon fennel seeds for cumin seeds and 1 tablespoon black peppercorns for mustard seeds in step 2. Substitute parsley for mint in sauce.