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Roasted Leg of Lamb Recipe
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Roasted Leg of Lamb Recipe

2 Hr(s)
30 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Healthy Living
Give this Roasted Leg of Lamb Recipe its flavor with garlic and sprigs of rosemary. Serve this Roasted Leg of Lamb Recipe with red potatoes and zucchini!
What You Need
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16 servings
Original recipe yields 16 servings
1 leg of lamb (4 lb.)
8 small sprigs fresh rosemary
12 cloves garlic, smashed, divided
1-1/4 lb. red potatoes (about 4), peeled, cut in half
8 carrots, peeled, sliced
8 plum tomatoes, cut lengthwise in half
2 zucchini, sliced
1 onion, cut into 4 wedges
3/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1/4 tsp. ground black pepper
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Let's Make It
1
Heat oven to 400°F.
2
Pierce lamb in several places with sharp knife. Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
3
Combine vegetables and remaining garlic in large bowl. Whisk dressing, mustard and oil until blended. Pour half the dressing mixture over vegetables; toss to evenly coat. Brush remaining dressing mixture onto lamb; sprinkle with pepper.
4
Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan. Spread remaining vegetables onto rimmed baking sheet sprayed cooking spray.
5
Bake lamb and potatoes 50 min., reducing oven temperature to 350°F after 30 min. Add pan of vegetables to oven. Bake 40 min. or until lamb is done (160ºF) and vegetables are tender.
Kitchen Tips
Tip 1
Special Extra
Sprinkle baked vegetables with 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese before serving.
Tip 2
How to Smash the Garlic Cloves
To easily smash the garlic, place cloves, 1 at a time, on cutting board. Lay chef’s knife across the clove, then firmly press down on side of knife blade to smash the clove, being careful to avoid blade of knife. The crushed garlic falls apart and each clove breaks into 3 or more pieces.
Tip 3
Substitute
For added color, substitute a yellow squash for one of the zucchini.
Tip 4
Note
For best results, let the meat and vegetables stand, covered, 15 min. before serving.
Tip 5
Substitute
Prepare using KRAFT Greek Vinaigrette Dressing.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 260mg
11%
Total Carbohydrates 12g
4%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 19g
38%
Vitamin A
180%
Vitamin C
20%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* 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.
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