ROASTED LEG OF LAMB WITH POTATO-FENNEL GRATIN
Steps:
- 1. poke 20 small holes over the entire surface of the lamb, then stuff each hole with a piece of the sliced garlic, a 1" piece of rosemary, and a piece of anchovy, leaving the tips of the rosemary sticking out. ( Season the lamb all over with salt and 2 tsp. of the espelette pepper. Transfer lamb to a roasting pan, cover loosely with plastic wrap, and refrigerate for 12-36 hours. 2. Remove lamb from refrigerator 2 hours before you are ready to roast it, to allow it to come to room temperature. Heat oven to 450°. Rub surface of lamb with 1 tbsp. of the oil, then transfer the lamb, meatier side down, to a baking sheet and roast just until it begins to sizzle, 20-25 minutes. 3. Meanwhile, grease a 13" × 16" roasting pan with 1 tbsp. of the oil; set aside. Heat remaining oil in a large skillet over medium-high heat. Add chopped rosemary, remaining garlic, remaining espelette pepper, fennel, and salt and cook until light golden brown, about 10 minutes. Stir in 1⁄4 cup of the stock and all of the vermouth. Reduce heat to medium and simmer, covered, stirring occasionally, until fennel is tender, 8-10 minutes. Transfer fennel mixture to the reserved roasting pan; spread out evenly. Cover fennel with half of the potatoes. Season with salt and pepper, then scatter the onions over the top. Layer the remaining potatoes over the top of the onions, overlapping them slightly. Pour remaining stock evenly over the top of the vegetables; season with salt and pepper. 4. Remove lamb from oven; settle it on top of the potato-fennel gratin with the meatier side up. Pour any accumulated pan juices over the lamb and return to the oven. Reduce temperature to 325° and continuing cooking until the desired temp is reached 5. Transfer lamb to a large platter, cover loosely with foil and set aside to let rest for 15 minutes. Increase oven temperature to 400°. Return roasting pan to oven and cook until gratin is tender and golden brown.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ahmed Mohmed
[email protected]I made this dish for my family and they loved it! The lamb was so tender and the gratin was creamy and cheesy. I will definitely be making this again.
Ama Mary
[email protected]This was a great recipe! The lamb was cooked perfectly and the gratin was delicious. I will definitely be making this again.
Sita Shahi
[email protected]I love this recipe! The lamb is always so tender and juicy, and the gratin is creamy and cheesy. I've made this dish several times and it's always a hit.
Nelisiwe Mtimkulu
[email protected]This recipe is amazing! The lamb was cooked to perfection and the gratin was creamy and cheesy. I will definitely be making this again.
Chukwuma Precious
[email protected]I made this dish for my family and they loved it! The lamb was so tender and the gratin was creamy and cheesy. I will definitely be making this again.
David Momanyi
[email protected]This was a great recipe! The lamb was cooked perfectly and the gratin was delicious. I will definitely be making this again.
Ahmad Obhaya
[email protected]I love this recipe! The lamb is always so tender and juicy, and the gratin is creamy and cheesy. I've made this dish several times and it's always a hit.
Santosh Malla
[email protected]This recipe is amazing! The lamb was cooked to perfection and the gratin was creamy and cheesy. I will definitely be making this again.
Dua Sheikh
[email protected]I made this dish for my family and they loved it! The lamb was so tender and the gratin was creamy and cheesy. I will definitely be making this again.
Mathew Zambara
[email protected]This was a great recipe! The lamb was cooked perfectly and the gratin was delicious. I will definitely be making this again.
Md: Shakib
[email protected]I love this recipe! The lamb is always so tender and juicy, and the gratin is creamy and cheesy. I've made this dish several times and it's always a hit.
Richard Ackon
[email protected]This recipe is amazing! The lamb was cooked to perfection and the gratin was creamy and cheesy. I will definitely be making this again.
Bishnu Paudel
[email protected]I made this dish for my family and they loved it! The lamb was so tender and the gratin was creamy and cheesy. I will definitely be making this again.
Kinney McRae
[email protected]This was a great recipe! The lamb was cooked perfectly and the gratin was delicious. I will definitely be making this again.
Mizan Siddiquee
[email protected]I love this recipe! The lamb is always so tender and juicy, and the gratin is creamy and cheesy. I've made this dish several times and it's always a hit.
Bablu Miah
[email protected]This recipe is a keeper! The lamb was so moist and flavorful, and the potato fennel gratin was the perfect side dish. I will definitely be making this again.
Alameen Omotoyosi
[email protected]I made this dish last night and it was a hit! My family loved it. The lamb was cooked to perfection and the gratin was creamy and cheesy. I will definitely be making this again.
Chelsea Black
[email protected]This lamb dish was absolutely delicious! The meat was so tender and flavorful, and the potato fennel gratin was the perfect accompaniment. I will definitely be making this again.