Pot-Roasted Rosemary Lamb with Fingerling Potatoes

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 Cooking Light

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Nutritional Information

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

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

  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.
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