Lamb leg in tender onion marmalade

1. Fry the coriander seeds for a few minutes in a dry frying pan (until the aroma appears).
2. Put all the ingredients for the marinade (except olive oil) in a mortar, rub them with a pestle. After that, mix them with olive oil.
3. Rub the resulting mixture on the leg of lamb from all sides, rubbing the spices well into the meat. Put your foot on the bottom of a deep container, which you wrap with cling film. Put the container of meat in the refrigerator overnight so that the lamb is well marinated.
4. In the morning, take out the leg of lamb and leave it at room temperature for several hours.
5. Peel the onion from the husk, cut into slices. Cut the garlic head in half (across). Chop the thyme or put it whole.
6. Preheat the oven to 180 degrees Celsius.
7. Put onion, garlic, thyme in a large frying pan (mold). Drizzle with olive oil, season with salt and pepper.
8. Put the leg of lamb on top of the pan, pour the broth over the pan wall, cover the pan with foil on top. Bake for 2.5 hours.
9. Remove the foil, turn the leg. Add brown sugar and balsamic vinegar, mix them with onions.
10. Cover the pan with foil again, bake for another 1 hour.
11. Remove the foil, add the temperature to 220 degrees. Bake for 20 minutes.
12. Remove the lamb, garlic halves. Cover the meat with foil, let it lie like this now.
13. At this time, put the pan on the stove, keep it on low heat until excess moisture evaporates and the contents thicken. If desired, add more ground black pepper.
14. Put the leg of lamb back in the pan, heat it up and you can serve the dish to the table. It goes well with fresh rosemary and baked or boiled potatoes.

Bon appetit!