Easter Lamb

• 2 tablespoons fennel seeds
• 6 tablespoons unsalted butter, at room temp
• 2 tablespoons chopped fresh rosemary
• 3 garlic cloves, minced
• salt
• fresh ground pepper
• 6 lbs leg of lamb, bone in trimmed
• 1 3/4 cups low sodium beef broth
• 1 1/2 cups dry red wine

1. crush the fennel seeds in a baggie.
2. in a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
3. preheat oven to 450 with rack in the middle of the oven.
4. pat lamb dry and place in roasting pan.
5. sprinkle lamb generously with salt and pepper.
6. rub half of butter mixture on and refridgerate the rest of the mix.
7. roast the lamb till its golden brown on the outside about 30 minutes.
8. decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes.
9. transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
10. skim fat from the juices and add broth and wine to the juices.
11. place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1/2 or about 12 minutes.
12. remove from pan and whisk in remaining butter mix.
13. season to taste with salt and pepper.
14. suggested serving cut lamb and platter with a spoon of sauce.

fennel seeds, unsalted butter, fresh rosemary, garlic, salt, fresh ground pepper, beef broth, red wine

Taken from www.food.com/recipe/easter-lamb-165777 (may not work)