- 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
- 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 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.
Originally published as Lamb Marsala in Light & Tasty April/May 2004, p42
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Lamb Marsala
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 12, 2014
"I was not impressed with this recipe. It did not carry a lot of the flavor. It smelt wonderful but overall was not satisfied."