Roast Leg of Lamb with Fennel Butter |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I love a roast leg of lamb, cooked to medium-rare perfection. Haven't made this yet, but noticed it in the new issue of Bon Apetit and I'm thinking of making this as a main course for Easter dinner. Ingredients:
6 tablespoons butter, room temperature |
3 tablespoons fennel seeds, crushed in plastic bag with mallet |
3 cloves garlic, minced |
2 tablespoons dijon mustard |
1 1/2 tablespoons soy sauce |
1 tablespoon coarsley ground black pepper |
1 1/2 teaspoons dried rosemary |
2 tablespoons olive oil |
6 -6 1/2 lbs bone-in leg of lamb, well trimmed |
2 cups dry red wine |
1 1/3 cups reduced-sodium chicken broth |
Directions:
1. For seasoned butter, combine butter and the next six ingredients with fork in medium bowl.
2. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For lamb: Position rack in bottom third of oven and preheat to 450.
3. Pour 2 tablespoons oil into large roasting pan.
4. Place pan directly atop 2 burners over medium-high heat.
5. Sprinkle lamb with salt and pepper.
6. Add lamb to pan and brown on all sides, about 8 minutes total.
7. Remove pan from heat.
8. Brush lamb with half of seasoned butter.
9. Roast lamb 30 minutes.
10. Reduce heat to 350, continue roasting until thermometer inserted into thickest part of meat register 130 F for medium-rare, about 40 minutes longer.
11. Transfer to platter; tent with foil.
12. Let stand 20 minutes.
13. Skim off fat from drippins in roasting pan.
14. Place pan atop 2 burners over high heat.
15. Add wine and broth.
16. Boil until mixture is reduced to 2 cups, about 13 minutes.
17. Whisk in remaining seasoned butter (sauce will be thin).
18. Season sauce to taste with salt and pepper.
19. Serve sliced lamb with sauce.
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