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Lamb Marsala
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |