One of my family's favorites! I leave out the potatoes because we like mashed potatoes. But we love the rosemary and lamb!
Pot-Roasted Rosemary Lamb with Fingerling Potatoes
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)
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Amount per serving
- Calories: 337
- Calories from fat: 40%
- Fat: 14.9g
- Saturated fat: 6g
- Monounsaturated fat: 6.5g
- Polyunsaturated fat: 1.1g
- Protein: 31.7g
- Carbohydrate: 14.5g
- Fiber: 1.4g
- Cholesterol: 111mg
- Iron: 2.9mg
- Sodium: 294mg
- Calcium: 39mg
- 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
- 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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