Roast Leg of Lamb with Tarragon-Mint Butter

Ingredients

• 3 tablespoons fresh tarragon
• 1 6 1/2-pound leg of lamb with bone, well trimmed
• 4 teaspoons tarragon vinegar
• ¾ cup unsalted butter
• Fresh tarragon
• 2 cups dry red wine
• + 8 more ingredients
• • Coarse kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
  • 2 teaspoons coarse kosher salt
  • 3 tablespoons fresh mint
  • and mint sprigs (for garnish)
  • 2 teaspoons finely grated orange peel
  • 1 ¹/₃ cups low-salt chicken broth

Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature ...

View full recipe at Epicurious