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1
Preheat the oven to 350 degrees F.
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2
Heat a large saute pan over high heat.
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3
Coat lamb leg with paprika, fennel seed, salt, and pepper.
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4
Swirl 2 tablespoons olive oil into the hot pot.
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5
Brown the lamb on all sides to lock in juices and toast the spices coating the outside.
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6
Transfer the lamb to the roasting pan with wire rack and roast in the oven until the internal temperature reaches 145 degrees F for medium-rare, about 45 minutes to 1 hour.
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7
Remove and let rest at least 10 minutes before slicing.
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8
While the lamb is roasting, slice the fingerlings in half lengthwise and place in a large saucepan with the shallots, garlic, olive oil, and water.
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9
Bring to a simmer over low heat and cook until the potatoes are tender.
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10
Remove from heat, drain liquid and lightly smash mixture with a fork.
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11
Stir in the thyme, Pecorino cheese, salt, and pepper.
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12
Cover the potatoes and keep warm.
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13
In a saucepan, over medium heat, melt the butter and whisk in the mustard.
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14
Add the shallot and cook until the shallot is browned and caramelized, about 5 to 7 minutes Deglaze the pan with wine and simmer to reduce by half.
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15
Add the veal stock and pepper and reduce by half again.
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16
Strain the sauce through a fine sieve.
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17
To serve, slice the lamb, top with some of the sauce, and serve alongside the potatoes.
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18
Serve the remaining sauce on the side.
