Pot-Roasted Rosemary Lamb with Fingerling Potatoes

Pot-Roasted Rosemary Lamb with Fingerling Potatoes Recipe
Becky Luigart-Stayner
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.

Yield:

13 servings (serving size: about 3 ounces meat, 1/4 cup potatoes, and about 1/4 cup sauce)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 300°.

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.

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.

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

Note:

Jeanne Thiel Kelley,

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note