Roast Leg of Lamb with Tarragon-Mint Butter

Ingredients

• 8 servings kosher salt 
• 2 cups wine dry red
• 3 tablespoons mint leaves fresh chopped
• 3 tablespoons tarragon fresh chopped
• 6.5 pound leg of lamb with bone, well trimmed
• 1.3 cups chicken broth 
• 1 sprigs tarragon fresh (for garnish)
• 2 tablespoons olive oil 
• 1 tablespoon orange zest very thin (orange part only)
• 2 teaspoons orange zest finely grated
• 4 teaspoons tarragon vinegar 
• 0.8 cup butter unsalted room temperature ()

Equipment

• bowl
• frying pan
• knife
• whisk
• plastic wrap
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Stir butter, tarragon, mint,tarragon vinegar, and 2 teaspoons coarsesalt in medium bowl until well blended.
2. Transfer 1/4 cup herb butter to small bowland reserve for vegetables. DO AHEAD: Canbe made 1 day ahead. Cover both bowlsand chill. Bring medium bowl of herb butterto room temperature before using.
3. Using small sharp knife, make1-inch-deep slits all over lamb. Insert3 or 4 orange peel strips into each slit.DO AHEAD: Can be made 1 day ahead.Enclose lamb in plastic wrap and chill.
4. Position rack in bottom third of ovenand preheat to 450°F.
5. Heat oil in very largeskillet over medium-high heat.
6. Sprinklelamb with coarse salt and pepper.
7. Addlamb to skillet; cook until brown on allsides, about 8 minutes.
8. Transfer to roastingpan.
9. Brush with 2 tablespoons herb butter.Roast lamb 15 minutes.
10. Brush again with 2tablespoons herb butter.
11. Reduce temperature to 350°F. Continueto roast lamb until thermometer insertedinto thickest part registers 135°F to140°F for medium-rare, about 55 minutes.
12. Transfer lamb to platter; reserve pan. Tentlamb loosely with foil; let rest 30 minutes.
13. Spoon fat off any juices in roasting pan.
14. Place pan over 2 burners on high heat.
15. Addwine and broth and bring to boil, whiskingto scrape up browned bits. Boil until sauceis reduced to 2 cups, about 5 minutes.
16. Whisk in remaining herb butter and gratedorange peel. Season sauce to taste withcoarse salt and pepper.
17. Spoon vegetables around lamb onplatter; garnish with fresh herb sprigs.
18. Serve with sauce.