Lamb Marsala Recipe
Lamb Marsala Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 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 rare, a meat thermometer should read 140°; 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

Nutritional Facts

4 ounce-weight: 299 calories, 13g fat (4g saturated fat), 106mg cholesterol, 283mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

  • 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
  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 of 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 rare, a meat thermometer should read 140°; 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.
  3. 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

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blaxbri User ID: 7869914 78366
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."

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