Comida Kraft
Recipe Box

Herb-Roasted Lamb

Prep Time
10
min.
Total Time
4
hr.
10
min.
Servings

12 servings

Herbs like sage and thyme really bring out the flavor of roasted lamb, and it's even better when marinated overnight with red wine and garlic.

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What You Need

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Make It

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  • Mix wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
  • Preheat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
  • Bake 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.
Please use alcohol responsibly.

Size Wise

This lamb entree is a favorite for holiday celebrations with your family. This makes enough to serve a crowd of 12.

Special Extra

Garnish with fresh rosemary.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 260
Total fat 19g
Saturated fat 6g
Cholesterol 70mg
Sodium 50mg
Carbohydrate 0g
Dietary fiber 0g
Sugars 0g
Protein 19g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I always change things a bit. I always change things a bit. I used fresh rosemary instead of sage and added the juice and peel of 1 navel orange since I have those available from our yard at the moment. I rolled and tied the lamb and marinated for 14 hours. I roasted at 425 for 20 min. and 350 until 140 deg. The recipe is simple and delicious. The only warning I would have is that cooking to a temp. of 160 would only make the Kraft legal dept. happy. Lamb should never be cooked past 140 (med) unless avoiding liability is more important than flavor. If you like it real pink, stop at 130.
Date published: 2002-04-01
Rated 3 out of 5 by from I made this because I am from a traditional arabic family. I made this because I am from a traditional arabic family. This is NOT a Jewish holiday dish, but a Ramadan (Muslim) holiday dish. Very enjoyable, and deffenitly worth making again.
Date published: 2005-08-04
Rated 5 out of 5 by from I found the lamb better if you cook the lamb at 550 for one half hour to fourty five min. I found the lamb better if you cook the lamb at 550 for one half hour to fourty five min. Then turn down to 350 for the rest of the time. Makes a nice crust.
Date published: 2002-03-30
Rated 5 out of 5 by from It came out perfect, The flavor was amazing! It came out perfect, The flavor was amazing! I added rosemary and mixed red, white and marsala wine. It was so moist. I will definately make this again!
Date published: 2005-12-28
Rated 4 out of 5 by from Looks easy and delicious! Looks easy and delicious! I can't wait to try it. Lamb has to be cooked just right for me to eat it. This looks like even I can cook it! Courtldy
Date published: 2002-10-09
Rated 4 out of 5 by from It sounds easy and delicious - I am going to try it with smaller amounts, with rosemary, and just... It sounds easy and delicious - I am going to try it with smaller amounts, with rosemary, and just on lamb chops.
Date published: 2002-10-08
Rated 2 out of 5 by from leg of lamb is not kosher for passover. leg of lamb is not kosher for passover. nice try though. it's not kosher from my dad a retired kosher butcher.
Date published: 2005-04-15
Rated 3 out of 5 by from Probably would prefer the Italian version. Probably would prefer the Italian version.
Date published: 2002-10-05
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