INGREDIENTS
1
4- to 5-pound boneless leg of lamb, boneless
2
lbs Baby golden potatoes
1 tbsp
Fennel fronds, fresh
6 cloves
Garlic
2
Guajillo chiles
1 tbsp
Parsley, fresh
1 tbsp
Rosemary, fresh
1 tbsp
Thyme, fresh
1 1/2 cups
Chicken broth, low-sodium
1 tbsp
All-purpose flour
1
Black pepper, Freshly ground
1
Kosher salt
1
Sea salt
1 1/2 tbsp
Olive oil
1 1/2 cups
Red wine, dry