Pot-Roasted Rosemary Lamb With Fingerling Potatoes Recipe

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

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

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.

No additional tips available.

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

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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.

Pot-Roasted Rosemary Lamb With Fingerling Potatoes

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