Roast Studded Leg of Lamb with Potato and Fennel Gratin Recipe

Ingredients

• 2.7 kg leg of lamb
• 4 cloves garlic, cut into long strips
• 4-5 anchovy fillets in olive oil, cut into 2cm narrow strips
• Black pepper and a little salt (not too much, the anchovies are salty)
• 1 1/2 kg medium sized potatoes, peeled and thinly sliced
• 1 tbsp olive oil and a small knob of butter
• 2 fennel bulbs, trimmed and thinly sliced
• 1 medium onion, thinly sliced
• 1 clove garlic (optional)
• 300ml single cream mixed with 100 ml milk
• Salt
• pepper
• 30g butter cut into small cubes
• 4 tbsp grated Parmesan (optional indulgence)