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Recipes

Roast Leg of Lamb with Fennel Butter

By Betty RosbottomPhotography by Mark Thomas

3.6

(7)

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Recipe information

  • Yield

    6 to 8 Servings

Ingredients

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)

Need to make a substitution?

Preparation

  1. For seasoned butter

    Step 1

    Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

  2. For lamb:

    Step 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.

    Step 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.

    Step 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.

    Step 5

    Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

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