If you don’t have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. What to drink: A red Bordeaux is the classic accompaniment to roast lamb. Other full-bodied reds, such as Burgundy or an aged Rioja, would also complement this menu.
Ingredients: 6 tablespoons (3/4 stick) butter, room temperature,2 tablespoons Dijon mustard,1 1/2 teaspoons dried crushed rosemary,2 cups dry red wine,3 tablespoons fennel seeds, crushed in plastic bag with mallet,3 large garlic cloves, minced,1 tablespoon coarsely ground black pepper,1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed,1 1/3 cups low-salt chicken broth,2 tablespoons olive oil,1 1/2 tablespoons soy sauce
Instructions: Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)Instructions: Position rack in bottom third of oven and preheat to 450°F. 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 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F 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 2 cups, 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.