Lamb Marsala


Lamb Marsala

Prep Time: 10 Mins Cooking Time: 50 Mins Total Time: 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


  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 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.
  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.