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Lamb Marsala

Lamb Marsala
"Lamb was a special treat for my family when I was growing up," recalls Bonnie Silverstein of Denver, Colorado, "I've had this recipe for more than 30 years.
6 ServingsPrep: 10 min. Bake: 1 hour

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 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
© Taste of Home 2013

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Lamb Marsala (continued)

Directions (continued)

  • servings.
Nutrition Facts: One serving (4 ounces cooked lamb with 1/4 cup mushroom sauce) equals 299 calories, 13 g fat (4 g saturated fat), 106 mg cholesterol, 283 mg sodium, 6 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013