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1
In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper.
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2
Add lamb, and turn to coat.
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3
Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
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4
Heat grill to medium-low (see page 367 for instructions); lightly oil grates.
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5
Place lamb on grill.
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6
Cover, and cook until an instant-read thermometer inserted in thickest part registers 130F for medium-rare, 6 to 8 minutes per side.
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7
Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
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8
Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side.
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9
Thinly slice lamb, and serve with grilled lemon wedges.
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10
Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind).
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11
Thinly slice peel with a sharp knife.
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12
Halve lemon, and squeeze to extract 2 tablespoons juice.
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13
Bring a large saucepan of water to a boil; add a generous amount of salt.
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14
Add orzo and lemon peel.
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15
Cook until orzo is al dente according to package instructions; drain, and return to pan.
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16
Add lemon juice, oil, and scallions.
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17
Season with salt and pepper; toss to combine.
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18
Serve warm or at room temperature.
