ROAST LEG OF LAMB WITH FENNEL BUTTER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roast Leg of Lamb with Fennel Butter image

Categories     Lamb     Roast     Low Carb     Red Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Seasoned butter
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
Lamb
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
2 cups dry red wine
1 1/3 cups low-salt chicken broth
Fresh rosemary sprigs (optional)

Steps:

  • For seasoned butter:
  • Mix all ingredients with fork in medium bowl. (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°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.
  • 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.
  • 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.
  • Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

There are no comments yet!