Patagonian Roasted Lamb

1. 1

   Place dressing, 3 garlic cloves, 1 Tbsp.

2. 2

   paprika and bay leaf in blender container; cover.

3. 3

   Blend on high speed 2 min.

4. 4

   Pour into large resealable plastic bag.

5. 5

   Add lamb; seal bag.

6. 6

   Turn bag over several times to evenly coat lamb with the dressing mixture.

7. 7

   Refrigerate at least 12 hours.

8. 8

   Preheat oven to 325F.

9. 9

   Remove lamb from marinade, reserving the marinade in small saucepan.

10. 10

    Place lamb, fat-side up, on rack of roasting pan; set aside.

11. 11

    Bring marinade to boil; cook 1 min.

12. 12

    Remove from heat.

13. 13

    Brush onto lamb.

14. 14

    Bake lamb 2 hours or until done (160F), brushing occasionally with the cooked marinade.

15. 15

    Meanwhile, mince remaining 3 garlic cloves; set aside.

16. 16

    Melt butter in medium skillet on medium heat.

17. 17

    Add oil, garlic, remaining 1 Tbsp.

18. 18

    paprika and pimientos; cook 2 min., stirring frequently.

19. 19

    Stir in parsley.

20. 20

    Place lamb on serving plate; drizzle with the butter mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.