Roast Leg of Lamb with Fennel Butter

Roast Leg of Lamb with Fennel Butter
Photo by Mark Thomas

Ingredients

  • Fresh rosemary sprigs
  • 1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
  • 1 ½ teaspoons dried crushed rosemary
  • 2 cups dry red wine
  • 1 1/3 cups low-salt chicken broth
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon coarsely ground black pepper
  • + 5 more ingredients
    • 2 tablespoons Dijon mustard
    • 6 tablespoons butter
    • 3 tablespoons fennel seeds
    • 3 large garlic cloves
    • 2 tablespoons olive oil

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

View full recipe at Epicurious

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