Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.59 Kcal (861 kJ) | ||
| Calories from fat | 69.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 23.03mg | 8% | |
| Sodium | 265.09mg | 11% | |
| Potassium | 198.62mg | 4% | |
| Total Carbs | 17.59g | 6% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 11.83g | 24% | |
| Vitamin C | 17.1mg | 28% | |
| Iron | 2.2mg | 12% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.46 Kcal (517 kJ) | ||
| Calories from fat | 41.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 12% | |
|---|---|---|---|
| Cholesterol | 13.83mg | 8% | |
| Sodium | 159.19mg | 11% | |
| Potassium | 119.27mg | 4% | |
| Total Carbs | 10.56g | 6% | |
| Sugars | 0.47g | 3% | |
| Dietary Fiber | 0.49g | 3% | |
| Protein | 7.1g | 24% | |
| Vitamin C | 10.3mg | 28% | |
| Iron | 1.3mg | 12% | |
| Calcium | 24.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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