Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. —Bonnie Silverstein, Denver, Colorado
Total TimePrep: 10 min. Bake: 1 hour
- 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.
Nutrition Facts1 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.
Originally published as Lamb Marsala in Light & Tasty April/May 2004
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