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Stuffed Leg of Lamb

1 Tbsp. olive oil
1 pkg. (6 oz.) portobello mushrooms, chopped
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


Heat oven to 425F. 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. 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, 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. Bake 1 hour 20 min. or until lamb is medium-rare doneness (150F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160F).

Source: www.kraftrecipes.com