"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, February 13, 2010

Italian Herb-Roasted Lamb

What you need
1 cup KRAFT Zesty Italian Dressing
1/2 cup dry red wine
3 cloves garlic, minced
1 Tbsp. dried rosemary leaves
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.) make it

MIX dressing, wine, garlic, herbs and seasonings. Pour over meat in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat meat. Refrigerate several hours or overnight, turning occasionally.

HEAT oven to 350°F. Place meat on rack in roasting pan.

BAKE 50 min. to 1 hour or until instant read thermometer reaches 160°F. Let stand 10 min. before slicing. Garnish with fresh rosemary, if desired.

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