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
How to Make It
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.
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