1 leg of lamb (4 lb.)
8 small sprigs fresh rosemary
12 cloves garlic, smashed, divided
1-1/4 lb. red potatoes (about 4), peeled, cut in half
8 carrots, peeled, sliced
8 plum tomatoes, cut lengthwise in half
2 zucchini, sliced
1 onion, cut into 4 wedges
3/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1/4 tsp. ground black pepper
- Heat oven to 400°F.
- Pierce lamb in several places with sharp knife. Stuff rosemary and 8 garlic cloves into slits in lamb; place in large roasting pan.
- Combine vegetables and remaining garlic in large bowl. Whisk dressing, mustard and oil until blended. Pour half the dressing mixture over vegetables; toss to evenly coat. Brush remaining dressing mixture onto lamb; sprinkle with pepper.
- Remove potatoes from vegetable mixture; place, cut sides down, around lamb in roasting pan. Spread remaining vegetables onto rimmed baking sheet sprayed cooking spray.
- Bake lamb and potatoes 50 min., reducing oven temperature to 350°F after 30 min. Add pan of vegetables to oven. Bake 40 min. or until lamb is done (160ºF) and vegetables are tender.