Ingredients for Roast Leg of Lamb with Fennel Butter

• 90ml (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 matskedar olivolja

• 1 6- to 2.9kg bone-in leg of lamb, well trimmed

• 475ml dry red wine

• 325ml low-salt chicken broth

• Fresh rosemary sprigs (optional)

Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Position rack in bottom third of oven and preheat to 232°C. 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 177°C; continue roasting until thermometer inserted into thickest part of meat registers 54°C for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.

Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 475ml , about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.

Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

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