Boneless Leg of Lamb

Ingredients

• 2 Tbsp rosemary fresh chopped
• 5.5 lb leg of lamb boneless
• 1 Tbsp olive oil 
• 6 oz portabello mushrooms chopped
• 1 cup mozzarella cheese shredded kraft
• 6 oz stove top savory herbs stuffing mix 
• 0.5 cup greek vinaigrette dressing kraft

Equipment

• frying pan
• oven
• baking pan
• aluminum foil
• cutting board
• kitchen twine

Directions

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