Prep 15 mins
Cook 1 hr
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.
- 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
- For seasoned butter, combine butter and the next six ingredients with fork in medium bowl.
- (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.
- Pour 2 tablespoons oil into large roasting pan.
- Place pan directly atop 2 burners over medium-high heat.
- Sprinkle lamb with salt and pepper.
- Add lamb to pan and brown on all sides, about 8 minutes total.
- Remove pan from heat.
- Brush lamb with half of seasoned butter.
- Roast lamb 30 minutes.
- Reduce heat to 350, continue roasting until thermometer inserted into thickest part of meat register 130 F for medium-rare, about 40 minutes longer.
- Transfer to platter; tent with foil.
- Let stand 20 minutes.
- Skim off fat from drippins in roasting pan.
- Place pan atop 2 burners over high heat.
- Add wine and broth.
- Boil until mixture is reduced to 2 cups, about 13 minutes.
- Whisk in remaining seasoned butter (sauce will be thin).
- Season sauce to taste with salt and pepper.
- Serve sliced lamb with sauce.