See smiles all around when you serve this Leg of Lamb with Mushroom Stuffing. This savory Leg of Lamb with Mushroom Stuffing dish is packed with flavor.
What You Need
Original recipe yields 18 servings
1 Tbsp. olive oil
1 pkg. (6 oz.) portobello mushrooms, chopped
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix
1 cup KRAFT Shredded Mozzarella Cheese
1 boneless leg of lamb (5-1/2 lb.), butterflied
1/2 cup KRAFT Greek Vinaigrette Dressing
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 tsp. lemon zest
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Let's Make It
Heat oven to 425°F.
Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir until mushrooms are tender and liquid is cooked off. Cool slightly.
Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
Place lamb, cut-side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Whisk remaining ingredients until blended; pour over lamb.
Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).
How to Purchase Lamb
Look for lamb that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older.
Serve with a side of greens such as swiss chard, spinach or asparagus or veggies such as zucchini, yellow squash and onions.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0.8698g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.