Pot-Roasted Rosemary Lamb With Fingerling Potatoes

Name: Pot-Roasted Rosemary Lamb With Fingerling Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 300u00b0.
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 300u00b0 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.

1047

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons fresh rosemary leaves, 20 garlic cloves, peeled, 1 (4-pound) boneless leg of lamb, trimmed, 1 teaspoon kosher salt, and more.

Yes, Pot-Roasted Rosemary Lamb With Fingerling Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!