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Lamb Marsala

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® Light 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

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

Printed from tasteofhome.com Nov 19, 2008

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Lamb Marsala cont.

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.