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 butter, room temperature; 3 tablespoons fennel seeds, crushed in plastic bag with mallet; 3 cloves garlic, minced; 2 tablespoons Dijon mustard; 1 ½ tablespoons soy sauce; 1 tablespoon coarsley ground black pepper; 1 ½ teaspoons dried rosemary; 2 tablespoons olive oil; 6 -6 12 lbs bone-in leg of lamb, well trimmed; 2 cups dry red wine; 1 ⅓ cups reduced-sodium chicken broth

Servings: persons

6 tablespoons butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 ½ tablespoons soy sauce
1 tablespoon coarsley ground black pepper
1 ½ teaspoons dried rosemary
2 tablespoons olive oil
6 -6 12 lbs bone-in leg of lamb, well trimmed
2 cups dry red wine
1 ⅓ cups reduced-sodium chicken broth

1
For seasoned butter, combine butter and the next six 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
For lamb: Position rack in bottom third of oven and preheat to 450.
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 350, continue roasting until thermometer inserted into thickest part of meat register 130 F for medium-rare, about 40 minutes longer.
14
Transfer to platter; tent with foil.
15
Let stand 20 minutes.
16
Skim off fat from drippins 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
Serve sliced lamb with sauce.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, room temperature, 3 tablespoons fennel seeds, crushed in plastic bag with mallet, 3 cloves garlic, minced, 2 tablespoons Dijon mustard, and more.

Yes, Roast Leg of Lamb with Fennel Butter falls under the Soups & Stews 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.

Roast Leg of Lamb with Fennel Butter

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