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

1. Heat oven to 425F.
2. Heat oil in large nonstick skillet on medium-high heat.
3. Add mushrooms; cook and stir 5 min.
4. or until mushrooms are tender and liquid is cooked off.
5. Cool slightly.
6. Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp.
7. Add mushrooms and cheese; mix lightly.
8. Place lamb, cut-side up, on cutting board; press to flatten.
9. Spread with stuffing mixture.
10. Roll up, starting at one long side.
11. Tie closed in several places with kitchen string.
12. Place in 13x9-inch baking dish.
13. Pour dressing over lamb; sprinkle with rosemary.
14. Bake 1 hour 20 min.
15. or until lamb is medium-rare doneness (150F).
16. Remove from oven.
17. Cover with foil; let stand 10 to 15 min.
18. or until medium doneness (160F).

olive oil, portobello mushrooms, stove, mozzarella cheese, lamb, vinaigrette, fresh rosemary

Taken from www.kraftrecipes.com/recipes/stuffed-leg-of-lamb-135795.aspx (may not work)