Description
Wednesday circular of the rocky mountian news
Ingredients
- Fennel Seeds
- Unsalted Butter
- Fresh Rosemary
- Garlic Cloves
- Salt
- Fresh Ground Pepper
- Leg Of Lamb
- Low Sodium Beef Broth
- Dry Red Wine
Instructions
- Crush the fennel seeds in a baggie
- In a small bowl combine fennel, butter, rosemary, garlic, salt and pepper
- Preheat oven to 450 with rack in the middle of the oven
- Pat lamb dry and place in roasting pan
- Sprinkle lamb generously with salt and pepper
- Rub half of butter mixture on and refridgerate the rest of the mix
- Roast the lamb till its golden brown on the outside about 30 minutes
- Decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes
- Transfer lamb to large platter keeping the juices and cover with tin foil to keep warm
- Skim fat from the juices and add broth and wine to the juices
- Place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1 / 2 or about 12 minutes
- Remove from pan and whisk in remaining butter mix
- Season to taste with salt and pepper
- Suggested serving cut lamb and platter with a spoon of sauce