Roasted Lamb-Mayo Clinic Health System

Published On: Feb 06 2013 12:43:56 PM CST

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

 

 

Check Pantry

Garlic

Paprika

Bay leaf

Butter

Olive oil

 

 

Nutrition

 

Calories: 310

Total fat: 21g

Saturated fat: 6g

Cholesterol: 95mg

Sodium: 460mg

Carbohydrate: 5g

Dietary fiber: 2g

Sugars: 1g

Protein: 26g

Vitamin A: 40 %DV

Vitamin C:  70 %DV

Calcium: 4 %DV

Iron: 20 %DV