Slow Roast Lamb With Harissa and Apricots

Ingredients

• 1 lb. dried apricots (about 3 cups)
• 3 Tbsp. plus 1½ tsp. Diamond Crystal or 2 Tbsp. Morton kosher salt
• 3 Tbsp. plus 1½ tsp. ras-el-hanout
• 10 garlic cloves, finely chopped
• 1 cup harissa paste
• 5 Tbsp. preserved lemon paste
• 2 Tbsp. extra-virgin olive oil
• 4 medium Yukon Gold potatoes (about 1¾ lb.), peeled, quartered
• 4 medium onions (about 1½ lb.), peeled, roots trimmed, quartered
• 4 medium fennel bulbs, stalks and fronds trimmed, bulbs quartered
• 1 5½–6-lb. bone-in leg of lamb
• 1 large fennel bulb, stalks removed
• 2 cups tender herb leaves (such as parsley, mint, and cilantro)
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. plus 1½ tsp. preserved lemon paste

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