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Stuffed Leg of Lamb

1 T. 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 leg of lamb (5-1/2 lb.), butterflied
1⁄2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. fresh rosemary, chopped
Make It
HEAT oven to 425°F.
HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 5 min. or 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 mush-
rooms 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. Pour dressing over lamb;
sprinkle with rosemary.
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. before carving.
Kraft Kitchens Tips
Serving Suggestion:
Balance this special-occasion entree with smart side dishes. For example, choose a small baked potato or roasted
potato wedges and a hot cooked green vegetable.
How to Select Lamb:

Look for lamb that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older.