Roasted Leg of Lamb with Potato Fennel Gratin
Ingredients
- 1 whole bone-in leg of lamb (about 8 lbs.), tail and pelvic bones removed, shank frenched
- 5 cloves garlic (3 thinly sliced, 2 finely chopped)
- 5 sprigs rosemary, cut into 1″ pieces, plus 2 tsp. finely chopped
- 4 anchovy filets, roughly chopped
- Kosher salt, to taste
- 2 1⁄2 tsp. piment d’espelette (ground espelette pepper)
- 5 tbsp. extra-virgin olive oil
- 2 large fennel bulbs (about 2 lbs.), trimmed and thinly sliced
- 1 1⁄4 cups chicken stock
- 1⁄2 cup dry vermouth
- 5 medium yukon gold potatoes (about 2 lbs.), peeled and thinly sliced
- Freshly ground black pepper, to taste
- 1 large yellow onion, thinly sliced
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