Roast Leg of Lamb with Fennel Butter
A succulent bone-in leg of lamb roasted to perfection with a flavorful fennel-butter rub. This elegant dish features a rich sauce made with red wine and enhanced with garlic, rosemary, and Dijon mustard.
Ingredients
- •6 tablespoons butter
- •3 tablespoons fennel seeds
- •3 cloves garlic
- •2 tablespoons Dijon mustard
- •1½ tablespoons soy sauce
- •1 tablespoon black pepper
- •1½ teaspoons dried rosemary
- •2 tablespoons olive oil
- •1 piece leg of lamb
- •2 cups dry red wine
- •1⅓ cups chicken broth
- •1 bunch fresh rosemary
Cooking Instructions
- 1.
Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
10 min
- 2.
Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
15 min
- 3.
Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
90 min
- 4.
Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
15 min
- 5.
Garnish lamb with rosemary sprigs, if desired. Serve with sauce.
5 min
