Roast Leg of Lamb with Fennel Butter

Ingredients

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

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