Roast Leg of Lamb with Tarragon-Mint Butter Recipe

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
• 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)