GREEK LAMB SHOULDER

Greek Lamb Shoulder image

Get a taste of the Mediterranean with this Greek Lamb Shoulder recipe. This Greek Lamb Shoulder is seasoned with rosemary, vinegar, garlic and lemon zest.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/4 cup KRAFT Greek Vinaigrette Dressing
3 Tbsp. chopped fresh rosemary
2 Tbsp. HEINZ Red Wine Vinegar
1 tsp. lemon zest
1/2 tsp. ground black pepper
1 bone-in lamb shoulder (4 lb.)
8 cloves garlic, cut into thin slices
3 sprigs fresh oregano
1 cup fat-free reduced-sodium chicken broth

Steps:

Heat oven to 350°F.
Mix dressing, rosemary, vinegar, lemon zest and pepper until blended.
Score flesh on both sides of lamb shoulder. Insert garlic pieces into scored lines in meat. Place lamb, fat side up, on rack in roasting pan. Brush lamb with dressing mixture; top with oregano. Pour chicken broth around lamb.
Bake 30 min. Reduce temperature to 325°F; cover. Bake 2 hours. Increase oven temperature to 350°F. Bake, uncovered, 30 min. or until lamb is done (160°F), basting occasionally with pan juices.

Nutrition Facts : Calories 330, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 22 g