Pot-Roasted Rosemary Lamb with Fingerling Potatoes

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)

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

Preheat oven to 300°.

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.

Nutritional Information

Calories:

337 (40% from fat)

Fat:

14.9g (sat 6g,mono 6.5g,poly 1.1g)

Protein:

31.7g

Carbohydrate:

14.5g

Fiber:

1.4g

Cholesterol:

111mg

Iron:

2.9mg

Sodium:

294mg

Calcium:

39mg