Follow these steps for perfect results
Italian Dressing
Kraft Zesty
Dry Red Wine
Garlic
minced
Dried Rosemary
Dried Thyme
Salt
Black Pepper
Leg of Lamb
butterflied
In a bowl, mix Italian dressing, red wine, minced garlic, dried rosemary, dried thyme, salt, and pepper.
Place the butterflied leg of lamb in a large resealable plastic bag.
Pour the marinade over the lamb, ensuring it's well coated.
Seal the bag and refrigerate for at least 2 hours, or preferably overnight, turning occasionally to ensure even marination.
Preheat oven to 350F (175C).
Place the marinated lamb on a rack in a roasting pan.
Bake for 50 to 60 minutes, or until the internal temperature reaches 160F (71C) for medium doneness.
Remove from oven and let stand for 10 minutes before slicing.
Garnish with fresh rosemary before serving.
Expert advice for the best results
For a crispier crust, broil the lamb for the last few minutes of cooking.
Use a meat thermometer to ensure the lamb is cooked to the desired doneness.
Everything you need to know before you start
15 minutes
Can be marinated overnight
Garnish with fresh herbs and serve with roasted vegetables.
Serve with roasted potatoes and asparagus.
Pair with a side of couscous or quinoa.
Pairs well with the richness of the lamb and herbs.
Discover the story behind this recipe
Often served for special occasions and holidays.
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