1 each green and red peppers, cut into thin strips
1/4 cup chopped fresh parsley
Add To Shopping List
Let's Make It
Blend dressing, 3 garlic cloves, 1 shallot, 1 Tbsp. paprika, oregano and bay leaf in blender until smooth. Pour half over lamb in shallow dish, turning to evenly coat lamb with dressing mixture. Refrigerate 12 hours or overnight to marinate. Refrigerate remaining dressing mixture until ready to use.
Heat oven to 325°F. Remove lamb from marinade; discard marinade. Place lamb, fat side up, on rack in roasting pan. Brush with reserved dressing mixture.
Bake lamb 2 hours or until done (160°F), basting occasionally with pan juices. Meanwhile, mince remaining garlic; finely chop remaining shallots. Melt butter in medium skillet on medium heat. Add oil, peppers, garlic, shallots and remaining paprika; cook and stir 2 min. Stir in parsley.
Place lamb on serving platter; drizzle with the butter mixture.
Prepare using a boneless lamb shoulder. Lamb shoulder has more fat than the leg, so it is typically less expensive and more flavorful.
Serve with a baked potato and mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber 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.