Serve up mustard-glazed lamb with a recipe from My Food and Family. This glazed lamb with fruited wild rice makes a delicious main dish.
What You Need
Original recipe yields 14 servings
1/4 cup chopped fresh parsley
2 Tbsp. brown sugar
2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 clove garlic, minced
5 tsp. chopped fresh rosemary, divided
1 leg of lamb (7 lb.)
1-1/2 cups brewed strong MAXWELL HOUSE Hazelnut Flavored Coffee
1 cup long grain & wild rice, uncooked
1/4 cup golden raisins
1/4 cup chopped PLANTERS Pecans
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Let's Make It
Combine parsley, sugar, dressing, mustard, garlic and all but 1/2 tsp. rosemary.
Make 1-inch long and 1/2-inch-deep cuts into meat; spread with parsley mixture. Refrigerate 30 min.
Heat oven to 425°F. Place meat on rack in roasting pan. Pour coffee into bottom of pan. Bake 20 min. Baste lamb with pan drippings. Reduce oven temperature to 325°F. Bake 50 to 55 min. or until meat is done (160°F), basting occasionally with pan drippings.
Meanwhile, cook rice as directed on package, omitting salt and stirring raisins, nuts and remaining rosemary into uncooked rice in saucepan along with the water.
Heat broiler. Broil meat, 6 inches from heat, 5 min. or until golden brown. Let stand 15 min. before slicing. Serve with rice.
Use pan drippings to prepare your favorite gravy.
Garnish with fresh rosemary sprigs before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.