GREEK-STYLE STUFFED LEG OF LAMB

Greek-Style Stuffed Leg of Lamb image

Try our Greek-Style Stuffed Leg of Lamb for a classic Mediterranean dish. Our Greek-Style Stuffed Leg of Lamb includes feta cheese, garlic and artichoke.

Provided by My Food and Family

Categories Lamb

Time 2h10m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
2 Tbsp. minced fresh rosemary
1 Tbsp. minced garlic
1 cup panko bread crumbs
1 jar (6 oz.) marinated artichoke hearts, drained, chopped
1 cup (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup drained oil-packed sun-dried tomatoes, patted dry, chopped
1 boneless leg of lamb (3 lb.)

Steps:

Heat oven to 350°F.
Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
Spread meat with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
Bake 1-1/2 hours or until lamb is cooked to medium-rare doneness (145°F). Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0.8262 g, Protein 25 g