Slow-Roasted Lamb Shoulder With Coriander Seeds

• 1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
• 3 tablespoons whole coriander seeds
• Coarse sea salt
• black pepper
• Extra virgin olive oil
• 2 tablespoons flour
• 3 cups hot lamb or chicken stock
• Roasted potatoes, for serving

1. Bring lamb to room temperature before cooking.
2. Heat oven to 275 degrees.
3. In a dry skillet over medium heat, toast coriander seeds until aromatic.
4. Crack 2 tablespoons seeds in a mortar.
5. In mortar or spice grinder, grind remaining seeds until fine; set aside.
6. Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern.
7. Rub all over, including cuts, with cracked coriander seeds, salt and pepper.
8. Place in a roasting pan and drizzle all over with olive oil.
9. Roast about 6 hours, until tender and brown all the way through.
10. Internal temperature will be about 165 degrees.
11. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.)
12. Let rest on carving board, covered with foil, 15 minutes.
13. Meanwhile, make gravy.
14. Tilt roasting pan and spoon off fat.
15. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan.
16. When flour is just golden, pour in stock and whisk well.
17. Add ground coriander and simmer until thickened to taste.
18. Season with salt and pepper.
19. Carve lamb into thick slices so that each piece includes crust.
20. Serve with roasted potatoes and coriander gravy.

layer, whole coriander seeds, salt, black pepper, extra virgin olive oil, flour, chicken, potatoes

Taken from cooking.nytimes.com/recipes/1013100 (may not work)