Pot-Roasted Rosemary Lamb with Fingerling Potatoes

Pot-Roasted Rosemary Lamb with Fingerling Potatoes
Photo by Becky Luigart-Stayner


  • 1 teaspoon kosher salt
  • 2 cups fat-free, less-sodium beef broth
  • 2 teaspoons olive oil
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon cornstarch
  • 2 pounds fingerling potatoes
  • 1 (4-pound) boneless leg of lamb, trimmed
  • + 3 more ingredients
    • 1 cup sweet vermouth
    • 20 garlic cloves, peeled
    • 1 teaspoon freshly ground black pepper

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 si...

View full recipe at My Recipes


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