ROASTED LEG OF LAMB RECIPE

Roasted Leg of Lamb Recipe image

Give this Roasted Leg of Lamb Recipe its flavor with garlic and sprigs of rosemary. Serve this Roasted Leg of Lamb Recipe with red potatoes and zucchini!

Provided by My Food and Family

Categories European

Time 2h

Yield 16 servings

Number Of Ingredients 12

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Ingredients

1 leg of lamb (4 lb.)
8 small sprigs fresh rosemary
12 cloves garlic, smashed, divided
1-1/4 lb. red potatoes (about 4), peeled, cut in half
8 carrots, peeled, sliced
8 plum tomatoes, cut lengthwise in half
2 zucchini, sliced
1 onion, cut into 4 wedges
3/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1/4 tsp. ground black pepper

Steps:

Heat oven to 400°F.
Pierce lamb in several places with sharp knife. Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
Combine vegetables and remaining garlic in large bowl. Whisk dressing, mustard and oil until blended. Pour half the dressing mixture over vegetables; toss to evenly coat. Brush remaining dressing mixture onto lamb; sprinkle with pepper.
Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan. Spread remaining vegetables onto rimmed baking sheet sprayed cooking spray.
Bake lamb and potatoes 50 min., reducing oven temperature to 350°F after 30 min. Add pan of vegetables to oven. Bake 40 min. or until lamb is done (160ºF) and vegetables are tender.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g