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
Instructions
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 has evaporated. Cool slightly. Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
PLACE lamb, butterflied-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. or until medium doneness (160°F).
Originally Submitted
3/23/2010
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