Roasted Leg Of Lamb With Potato-Fennel Gratin

By Saveur
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Saveur

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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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