Roasted Leg of Lamb with Potato-Fennel Gratin

Name: 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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This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.

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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