Name: Roast Leg of Lamb with Fennel Butter
Yield: 6 to 8 Servings
Ingredients: 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; 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)

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