Email to Cat      

Easter: Easter Lamb

Source of Recipe


Giada De Laurentiis






List of Ingredients



• 2 Tbsp fennel seeds
  
• 6 Tbsp (3/4 stick) unsalted butter, at room temperature
  
• 2 Tbsp chopped fresh rosemary
  
• 3 cloves garlic, minced
  
• Salt and freshly ground black pepper, to taste
  
• 1 bone-in leg of lamb, 6 pounds, trimmed of excess fat
  
• 1-3/4 cups low-sodium beef broth
  
• 1-1/2 cups dry red wine
  






Instructions



1. Using a mallet or heavy rolling pin, crush the fennel seeds in a resealable plastic bag. Transfer the crushed fennel seeds to a small bowl. Add the butter, rosemary and garlic; stir to blend. Season with salt and pepper.
   
   
2. Position the rack in the middle of the oven and heat the oven to 450° F. Place the lamb in a large roasting pan. Pat the lamb dry with paper towels and sprinkle generously with salt and pepper. Rub half of the butter mixture all over the lamb. Refrigerate the remaining butter mixture.
   
   
3. Roast the lamb until golden brown, for about 30 minutes. Decrease the oven heat to 350° and continue roasting until an instant-read meat thermometer registers 135° when inserted into the thickest part of the meat but not touching the bone, for about 45 minutes longer. Transfer the lamb to a platter and tent with foil to keep it warm.
   
   
4. Skim as much fat as possible from the pan juices, then pour the broth and wine into the hot roasting pan. Place the pan over medium-high heat and stir to scrape up the browned bits on the bottom of the pan. Simmer until the juices reduce by half, for about 12 minutes.
   
   
5. Remove the pan from the heat. Gradually whisk in the remaining cold butter mixture. Season the juices with salt and pepper. Transfer the juices to a sauceboat. Using a large sharp carving knife, carve the meat into thin slices and arrange on plates. Spoon some of the juices over the meat, and serve.
   
   Makes 6 to 8 servings.