Lamb Marsala Recipe

Ingredients

• 3/4 cup marsala wine or 1/2 cup chicken broth, 1/4 cup white grape juice and 1 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon dried oregano
• 1 tablespoon Crisco® Pure Olive Oil
• 1 boneless leg of lamb (2-1/2 pounds), rolled and tied
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound fresh mushrooms, quartered

Directions

• In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some of wine mixture over roast. Set aside remaining wine mixture.
• Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with some of reserved wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes.
• Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large nonstick skillet coated with cooking spray, saute mushrooms until tender. Add pan dripping and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce. Yield: 6 servings.

Lamb Marsala published in Light & Tasty April/May 2004, p42