Add all ingredients in a small mixing bowl and stir together until well incorporated.

Thaw leg of lamb in refrigerator for 24 to 26 hours.

Take lamb out of refrigerator and remove butcher’s twine.

Pat dry with paper towel then rub lamb with 3 tablespoons of grapeseed oil and season generously with prepared coriander rub on all sides; allow lamb to come to room temperature on counter for one hour.

Pre-heat oven to 350 degrees Fahrenheit.

In a large cast-iron pan, add remaining grapeseed oil and bring to medium-high heat.

Sear lamb in cast-iron pan on all sides to get a nice, browned crust; about one and a half to two minutes on each side.

In a roasting pan, add beef stock, onion, fennel, celery, and garlic cloves to the bottom, add roasting rack, then place lamb on top of roasting rack.

Place roasting pan in oven and cook lamb for about one hour, until internal temperature of 125 degrees Fahrenheit, for medium-rare doneness, then remove from oven and let lamb rest for 15 minutes before slicing (carry-over cooking will raise internal temperature 5 to 10 degrees while resting.) Cook longer for more desired doneness.

Remove vegetables from roasting pan and strain pan drippings with a fine sieve.

Place half of the pan drippings in a small sauce pot and bring to a boil.

Meanwhile, in a small bowl, place the other half of pan drippings and whisk in cornstarch until completely incorporated and dissolved, then whisk into the sauce pot until pan drippings thicken slightly to a gravy-like consistency; season to taste with salt and pepper.

Combine all ingredients in a medium mixing bowl and season to taste with salt and pepper.

Place baby arugula, feta cheese, and pepitas in large bowl.

Sparingly add pomegranate vinaigrette and a pinch of salt and pepper to bowl and lightly toss.