Roasted Leg Of Lamb With Smashed Fingerlings And Zinfandel Gravy

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2 pounds lamb leg, de-boned and trussed

1 tablespoon ground paprika

1 tablespoon ground fennel seed

1 tablespoon kosher salt

1/2 tablespoon freshly cracked black pepper

2 tablespoons olive oil

2 pounds fingerling potatoes

2 whole shallots, roughly chop

4 garlic cloves

2 cups olive oil

2 cups water

1 tablespoon fresh thyme, chopped

1/4 cup aged Pecorino cheese, grated

1 tablespoon unsalted butter

1/4 cup whole grain mustard

1 shallot, minced

1 1/2 cups California Red Zinfandel wine

2 cups fresh veal stock

2 tablespoons freshly cracked black pepper

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