Name: Roast Leg of Lamb with Fennel Butter
Yield: Makes 6 to 8 servings
Ingredients: 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; 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)

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Roast Leg of Lamb with Fennel ButterMark Thomas

If you don't have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. What to drink: A red Bordeaux is the classic accompaniment to roast lamb. Other full-bodied reds, such as Burgundy or an aged Rioja, would also complement this menu.

Recipe notes

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