1 (4 lb.) butterflied boneless leg of lamb, cut off the fat
1/2 c. red currant or grape jelly
1/2 c. fresh lemon juice
3 tbsp. olive oil
1 1/2 tbsp. salt
4 tsp. ground coriander seed
4 garlic cloves, crushed
1 tsp. ground black pepper

Melt red currant or grape jelly in a saucepan and mix in all ingredients. Then pour over the lamb in a large bowl and marinate for at least 8 hours. Prepare on grill, turning often. Cook until done to your taste.