Roast Leg Of Lamb With Fennel Butter

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons butter, room temperature
• 3 tablespoons fennel seeds, crushed in plastic bag with mallet
• 3 cloves garlic, minced
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons soy sauce
• 1 tablespoon coarsley ground black pepper
• 1 1/2 teaspoons dried rosemary
• 2 tablespoons olive oil
• 6 -6 1/2 lbs bone-in leg of lamb, well trimmed
• 2 cups dry red wine
• 1 1/3 cups reduced-sodium chicken broth

Recipe

• 1 for seasoned butter, combine butter and the next six ingredients with fork in medium bowl.
• 2 (can be made 1 day ahead. cover and refrigerate. bring to room temperature before using.) for lamb: position rack in bottom third of oven and preheat to 450.
• 3 pour 2 tablespoons oil into large roasting pan.
• 4 place pan directly atop 2 burners over medium-high heat.
• 5 sprinkle lamb with salt and pepper.
• 6 add lamb to pan and brown on all sides, about 8 minutes total.
• 7 remove pan from heat.
• 8 brush lamb with half of seasoned butter.
• 9 roast lamb 30 minutes.
• 10 reduce heat to 350, continue roasting until thermometer inserted into thickest part of meat register 130 f for medium-rare, about 40 minutes longer.
• 11 transfer to platter; tent with foil.
• 12 let stand 20 minutes.
• 13 skim off fat from drippins in roasting pan.
• 14 place pan atop 2 burners over high heat.
• 15 add wine and broth.
• 16 boil until mixture is reduced to 2 cups, about 13 minutes.
• 17 whisk in remaining seasoned butter (sauce will be thin).
• 18 season sauce to taste with salt and pepper.
• 19 serve sliced lamb with sauce.