Comida Kraft
Recipe Box

Italian Herb Lamb Roast

Italian Herb-Roasted Lamb is rated 4.6 out of 5 by 20.
Prep Time
10
min.
Total Time
3
hr.
10
min.
Servings

8 servings

Serve a tender Italian Herb Lamb Roast with just 10 minutes of prep time! Lamb roast makes the perfect entrée for any special occasion or weeknight.

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What You Need

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Make It

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  • Mix all ingredients except lamb until blended; pour over lamb in shallow dish. Turn to evenly coat lamb with dressing mixture. Refrigerate 2 hours, turning lamb after 1 hour.
  • Heat oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
  • Bake 50 min. to 1 hour or until done (160°F). Let stand 10 min. before slicing.
Please use alcohol responsibly.

How to Select Lamb

Look for lamb that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older.

Special Extra

Garnish with fresh rosemary before serving.

Note

Lamb can be marinated up to 24 hours before cooking as directed.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 250
Total fat 11g
Saturated fat 3.5g
Cholesterol 100mg
Sodium 180mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 32g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 15 %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 5 out of 5 by from I really enjoyed this dish. I really enjoyed this dish. I have been into organic foods and cooking for a while and it's great to cook with organic food because it comes out so much better than ordinary food from the supermarket or something. Try this and other recipes organically and you will be amazed! Oh, and don't mention it is organic to other guests because that way they will be ultra suprised thinking it's ordinary lamb (but it aint!)
Date published: 2006-12-14
Rated 5 out of 5 by from This was my first time preparing lamb, and was very nerves that it wouldn't taste like some of the... This was my first time preparing lamb, and was very nerves that it wouldn't taste like some of the lamb I've eaten at upscale resturants. This was a real easy recipe to follow. My lamb was AWESOME. Even my 14 yrs old son loved it.
Date published: 2006-04-24
Rated 5 out of 5 by from I love leg of lamb. I love leg of lamb. And leaving here in Sonoma County California we have that privledge of getting local lamb. This recipe was excellent, and will remain in my recipe file. Replacing the other recipes I have for Lamb. Thanks!!
Date published: 2006-04-16
Rated 5 out of 5 by from Tender, moist, delicioso! Tender, moist, delicioso! This is the second time I'm making this for Easter dinner. Even those who say, "I don't like lamb", love this roast. The secret is in the marinade .. overnight is best!
Date published: 2008-03-19
Rated 5 out of 5 by from The lamb was very moist and smelled perfect.Usually I dont like lamb the second day but this was... The lamb was very moist and smelled perfect.Usually I dont like lamb the second day but this was full of flavor,i reheted it in the worm oven under tthe foil.umm,yami.
Date published: 2006-04-26
Rated 5 out of 5 by from It was easy to make. It was easy to make. The lamb turned out tender and juicy. My husband raved about it and he is not a big lover of lamb.
Date published: 2006-02-15
Rated 4 out of 5 by from Was really great, seeing how I don't do much lamb. Was really great, seeing how I don't do much lamb. Also is good to sub with roast beef.
Date published: 2008-01-24
Rated 5 out of 5 by from This is so easy and so good! This is so easy and so good! My mom even liked it and she doesn't usually like lamb.
Date published: 2008-06-18
  • 2016-09-27T10:49CST
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