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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
AE09
on 4/7/2009
time
prep:
15 min
total:
13 hr 35 min
servings
total:
12 servings
Magazine Acquisition

What You Need

1
cup  KRAFT Zesty Italian Dressing
6
cloves  garlic, divided
2
Tbsp.  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
3
  fresh pimentos, cut into thin strips (about 3 cups)
1/4
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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