Roast Leg of Lamb with Fennel Butter
- 6 T butter, room temperature
- 3 T fennel seeds
- 3 large garlic cloves, minced
- 2 T Dijon mustard
- 1½ T soy sauce
- 1 T coarsely ground black pepper
- 1½ t dried crushed rosemary
- 2 T olive oil
- 1 6- to 6 ½-lb. bone-in leg of lamb, well-trimmed
- 2 c dry red wine
⅓ c low-salt chicken broth
- Fresh rosemary sprigs (optional)
For Fennel Butter
- In a medium bowl, mix all fennel butter ingredients with fork.
- Preheat Bravo and set to broil for 500°F (TOP only).
Season lamb with salt and pepper. Spray baking pan with cooking spray. Place lamb in pan. Insert Probe in meat and set to 120°F for medium-rare. Place pan with lamb in position 2. Set to roast for 8 min. to brown lamb.
- After 8 min., brush lamb with half of seasoned fennel butter. Reduce heat to 350°F and continue roasting lamb for an additional 20 min. until internal temperature reaches 120°F .
- When done, remove and transfer to platter. Tent with foil and let sit for 20 minutes.
- Pour lamb drippings from pan into a saucepan, skim off fat. Place on stovetop over high heat. Pour in wine and broth and boil until mixture is reduced down to 2c, about 13 min. Whisk in remaining fennel butter. Sauce will be thin. Season sauce to taste with salt and pepper.
- Garnish lamb with rosemary sprigs (optional). Slice and serve with sauce.