Taste of Home
Lamb Marsala
TOTAL TIME: Prep: 10 min. Bake: 1 hour
YIELD: 6 servings.
Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. I hope it becomes a favorite for your family, too. —Bonnie Silverstein, Denver, Colorado
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
-
1.
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 wine mixture over roast. Set aside remaining wine mixture.
-
2.
Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes.
-
3.
Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.
Nutrition Facts
1 serving: 330 calories, 13g fat (5g saturated fat), 114mg cholesterol, 296mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC