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Pot-Roasted Rosemary Lamb with Fingerling Potatoes

Becky Luigart-Stayner
Yield 13 servings (serving size: about 3 ounces meat, 1/4 cup potatoes, and about 1/4 cup sauce)
This dish works well for entertaining a crowd. Small red potatoes stand in nicely for fingerlings, if necessary. Garnish each serving with a rosemary sprig, if desired.


  • 2 tablespoons fresh rosemary leaves
  • 20 garlic cloves, peeled
  • 1 (4-pound) boneless leg of lamb, trimmed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 cups fat-free, less-sodium beef broth
  • 1 cup sweet vermouth
  • 2 pounds fingerling potatoes
  • 1 tablespoon cornstarch

Nutrition Information

  • calories 337
  • caloriesfromfat 40 %
  • fat 14.9 g
  • satfat 6 g
  • monofat 6.5 g
  • polyfat 1.1 g
  • protein 31.7 g
  • carbohydrate 14.5 g
  • fiber 1.4 g
  • cholesterol 111 mg
  • iron 2.9 mg
  • sodium 294 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 300°.

  2. Place rosemary and garlic in a food processor; process until finely chopped. Sprinkle lamb evenly with salt and pepper; rub surface of roast with garlic mixture. Heat oil in a large Dutch oven over medium-high heat. Add lamb to pan, cook 7 minutes, turning to brown on all sides. Stir in broth and vermouth; bring to a simmer. Cover and bake at 300° for 2 1/2 hours.

  3. Add potatoes to pan. Cover and bake an additional 30 minutes or until potatoes are tender. Remove lamb from pan. Cover and keep warm. Strain potato mixture through a sieve over a bowl. Reserve potatoes, and keep warm. Return cooking liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to 3 cups. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly.

  4. Shred lamb with 2 forks. Serve with potatoes and sauce.