Patagonian Roasted Lamb

• 1 cup KRAFT Zesty Italian Dressing
• 6 cloves garlic, divided
• 2 Tbsp. paprika, divided
• 1 bay leaf
• 1 rolled boneless lamb shoulder or leg roast (about 3-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 fresh pimentos, cut into thin strips (about 3 cups)
• 1/4 cup chopped Italian parsley

1. Place dressing, 3 garlic cloves, 1 Tbsp.
2. paprika and bay leaf in blender container; cover.
3. Blend on high speed 2 min.
4. Pour into large resealable plastic bag.
5. Add lamb; seal bag.
6. Turn bag over several times to evenly coat lamb with the dressing mixture.
7. Refrigerate at least 12 hours.
8. Preheat oven to 325F.
9. Remove lamb from marinade, reserving the marinade in small saucepan.
10. Place lamb, fat-side up, on rack of roasting pan; set aside.
11. Bring marinade to boil; cook 1 min.
12. Remove from heat.
13. Brush onto lamb.
14. Bake lamb 2 hours or until done (160F), brushing occasionally with the cooked marinade.
15. Meanwhile, mince remaining 3 garlic cloves; set aside.
16. Melt butter in medium skillet on medium heat.
17. Add oil, garlic, remaining 1 Tbsp.
18. paprika and pimientos; cook 2 min., stirring frequently.
19. Stir in parsley.
20. Place lamb on serving plate; drizzle with the butter mixture.

italian dressing, garlic, paprika, bay leaf, lamb shoulder, butter, olive oil, pimentos, italian parsley

Taken from www.kraftrecipes.com/recipes/patagonian-roasted-lamb-63358.aspx (may not work)