Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Jeanne Thiel Kelley
Recipe by Cooking Light October 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

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Directions

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  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

337 calories; calories from fat 40%; fat 14.9g; saturated fat 6g; mono fat 6.5g; poly fat 1.1g; protein 31.7g; carbohydrates 14.5g; fiber 1.4g; cholesterol 111mg; iron 2.9mg; sodium 294mg; calcium 39mg.
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