• 20servings
  • 110minutes
  • 280calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 pkg. (6 oz.) portobello mushroom s, chopped

  3. 1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix

  4. 1 cup KRAFT Shredded Mozzarella Cheese

  5. 1 leg of lamb (5-1/2 lb.), butterflied

  6. 1/2 cup KRAFT Greek Vinaigrette Dressing

  7. 2 Tbsp. fresh rosemary , chopped

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft HEAT oven to 425°F.

  3. 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.

  4. MEANWHILE, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.

  5. 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.

  6. 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).


Send feedback