Roast Leg of Lamb with Fennel Butter |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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) |
| 1 | FOR SEASONED BUTTER: Mix all ingredients with fork in medium bowl. |
| 2 | 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. |
| 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. |
| 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 reduce to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper. |
| 5 | Garnish lamb with rosemary sprigs, if desired. Serve with sauce. |