• 13servings
  • 337calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons fresh rosemary leaves

  2. 20 garlic cloves, peeled

  3. 1 (4-pound) boneless leg of lamb, trimmed

  4. 1 teaspoon kosher salt

  5. 1 teaspoon freshly ground black pepper

  6. 2 teaspoons olive oil

  7. 2 cups fat-free, less-sodium beef broth

  8. 1 cup sweet vermouth

  9. 2 pounds fingerling potatoes

  10. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  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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