Patagonian Roasted Lamb

Time Prep: 15 minutes

Total: 13 hours 35 minutes

Servings Total: 12 servings

What You Need:

1cup KRAFT Zesty Italian Dressing

6cloves garlic, divided

2Tbsp. paprika, divided

1 bay leaf

1 rolled boneless lamb shoulder or leg roast (about 3-1/2 lb.)

2 Tbsp. butter

2 Tbsp. olive oil

3fresh pimientos cut into thin strips (about 3 cups)

¼ cup   chopped Italian parsley

Make It:

PLACE dressing, 3 garlic cloves, 1 Tbsp. paprika and bay leaf in blender container; cover. Blend on high speed 2 min. Pour into large resealable plastic bag. Add lamb; seal bag. Turn bag over several times to evenly coat lamb with the dressing mixture. Refrigerate at least 12 hours.

PREHEAT oven to 325°F. Remove lamb from marinade, reserving the marinade in small saucepan. Place lamb, fat-side up, on rack of roasting pan; set aside. Bring marinade to boil; cook 1 min. Remove from heat. Brush onto lamb.

BAKE lamb 2 hours or until done (160°F), brushing occasionally with the cooked marinade. Meanwhile, mince remaining 3 garlic cloves; set aside. Melt butter in medium skillet on medium heat. Add oil, garlic, remaining 1 Tbsp. paprika and pimientos; cook 2 min., stirring frequently. Stir in parsley. Place lamb on serving plate; drizzle with the butter mixture.

Purchase

KRAFT Zesty Italian Dressing

Boneless lamb leg or shoulder roast

Fresh pimientos

Italian parsley