Roast Leg of Lamb with Fennel Butter
['6 tablespoons (3/4 stick) butter, room temperature', '3 tablespoons fennel seeds, crushed in plastic bag with mallet', '3 large garlic cloves, minced', '2 tablespoons Dijon mustard', '1 1/2 tablespoons soy sauce', '1 tablespoon coarsely ground black pepper', '1 1/2 teaspoons dried crushed rosemary', '2 tablespoons olive oil', '1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed', '2 cups dry red wine', '1 1/3 cups low-salt chicken broth', 'Fresh rosemary sprigs (optional)']
Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
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.
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