Name: Roast Leg of Lamb with Tarragon-Mint Butter
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, room temperature; 3 tablespoons chopped fresh tarragon; 3 tablespoons chopped fresh mint; 4 teaspoons tarragon vinegar; 2 teaspoons coarse kosher salt; 1 6½-pound leg of lamb with bone, well trimmed; 1 tablespoon 1-inch-long very thin strips orange peel (orange part only); 2 tablespoons olive oil; Coarse kosher salt and freshly ground black pepper; 2 cups dry red wine; 1⅓ cups low-salt chicken broth; 2 teaspoons finely grated orange peel; Garland of Spring Vegetables; Fresh tarragon and mint sprigs (for garnish)

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