Patagonian Roasted Lamb

Ingredients

• 1  bay leaf 
• 3.5 lb leg roast boneless
• 2 Tbsp butter 
• 6 cloves garlic divided
• 1 cup 1 cup kraft zesty italian dressing italian kraft
• 2 Tbsp olive oil 
• 2 Tbsp paprika divided
• 0.3 cup parsley italian chopped
• 3  pimentos fresh cut into thin strips ( 3 cups)

Equipment

• frying pan
• sauce pan
• oven
• blender
• roasting pan
• ziploc bags

Directions

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