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Spring Lamb in Herbs

Name: Spring Lamb in Herbs
Ingredients: 2 Tbsp. coriander seeds; 2 Tbsp. fennel seeds; 1 bunch cilantro; 1 bunch dill; 3 small bunches tarragon; 4 scallions or spring onions, thinly sliced; 2 small preserved lemons, skin and flesh chopped; 4 garlic cloves, coarsely chopped; 1/4 cup extra-virgin olive oil, plus more for serving; 2 tsp. kosher salt, plus more; 1 (6–7-lb.) bone-in leg of lamb; 4 lb. baby Yukon Gold potatoes; 2 lemons, cut into wedges; Flaky sea salt; 2 Tbsp. coriander seeds2 Tbsp. fennel seeds1 bunch cilantro1 bunch dill3 small bunches tarragon4 scallions or spring onions, thinly sliced2 small preserved lemons, skin and flesh chopped4 garlic cloves, coarsely chopped1/4 cup extra-virgin olive oil, plus more for serving2 tsp. kosher salt, plus more1 (6–7-lb.) bone-in leg of lamb4 lb. baby Yukon Gold potatoes2 lemons, cut into wedgesFlaky sea salt

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2 Tbsp. coriander seeds
2 Tbsp. fennel seeds
1 bunch cilantro
1 bunch dill
3 small bunches tarragon
4 scallions or spring onions, thinly sliced
2 small preserved lemons, skin and flesh chopped
4 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for serving
2 tsp. kosher salt, plus more
1 (6–7-lb.) bone-in leg of lamb
4 lb. baby Yukon Gold potatoes
2 lemons, cut into wedges
Flaky sea salt
2 Tbsp. coriander seeds2 Tbsp. fennel seeds1 bunch cilantro1 bunch dill3 small bunches tarragon4 scallions or spring onions, thinly sliced2 small preserved lemons, skin and flesh chopped4 garlic cloves, coarsely chopped1/4 cup extra-virgin olive oil, plus more for serving2 tsp. kosher salt, plus more1 (6–7-lb.) bone-in leg of lamb4 lb. baby Yukon Gold potatoes2 lemons, cut into wedgesFlaky sea salt