Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3 tablespoons chopped fresh tarragon

3 tablespoons chopped fresh mint

4 teaspoons tarragon vinegar

2 teaspoons coarse kosher salt

For lamb:

• 1 6 1/2-pound leg of lamb with bone, well trimmed
• 1 tablespoon 1-inch-long very thin strips orange peel (orange part only)
• 2 tablespoons olive oil
• Coarse kosher salt
• 2 cups dry red wine
• 1 1/3 cups low-salt chicken broth
• 2 teaspoons finely grated orange peel
• Fresh tarragon and mint sprigs (for garnish)

Description

A Spring Herb Butter Makes The Lamb Fresh And Lively. Be Sure To Reserve 1/4 Cup Of The Butter For Flavoring The Garland Of Spring Vegetables .

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