Roast Leg of Lamb with Fennel Butter Recipe

Name: Roast Leg of Lamb with Fennel Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Mix all ingredients with fork in medium bowl.
2
(Can be made 1 day ahead.
3
Cover and refrigerate.
4
Bring to room temperature before using.)
5
Position rack in bottom third of oven and preheat to 450F.
6
Pour 2 tablespoons oil into large roasting pan.
7
Place pan directly atop 2 burners over medium-high heat.
8
Sprinkle lamb with salt and pepper.
9
Add lamb to pan and brown on all sides, about 8 minutes total.
10
Remove pan from heat.
11
Brush lamb with half of seasoned butter.
12
Roast lamb 30 minutes.
13
Reduce heat to 350F; continue roasting until thermometer inserted into thickest part of meat registers 130F for medium-rare, about 40 minutes longer.
14
Transfer to platter; tent with foil.
15
Let stand 20 minutes.
16
Skim off fat from drippings in roasting pan.
17
Place pan atop 2 burners over high heat.
18
Add wine and broth.
19
Boil until mixture is reduced to 2 cups, about 13 minutes.
20
Whisk in remaining seasoned butter (sauce will be thin).
21
Season sauce to taste with salt and pepper.
22
Garnish lamb with rosemary sprigs, if desired.
23
Serve with sauce.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roast Leg of Lamb with Fennel Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Leg of Lamb with Fennel Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions