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Main dishes

Patagonian Roasted Lamb

Patagonian Roasted Lamb  recipe
photo by:kraft
It is best of the Best My Friends and my parents Don't like it they Love it A Lot!!!!!!!!!!!!!!!!!!!!!!!!!!
posted by
on 4/7/2009
15 min
13 hr 35 min
12 servings
Magazine Acquisition

What You Need

cup  KRAFT Zesty Italian Dressing
cloves  garlic, divided
Tbsp.  paprika, divided
 bay leaf
 rolled boneless lamb shoulder or leg roast (about 3-1/2 lb.)
Tbsp.  butter
Tbsp.  olive oil
  fresh pimentos, cut into thin strips (about 3 cups)
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.

Kraft Kitchens Tips

Food Facts
Lamb shoulder has more fat than the leg, so it is generally cheaper and more flavorful.
Serving Suggestion
Serve with a baked potato and mixed green salad, tossed with your favorite KRAFT Dressing.
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