Lamb Marsala

Total Time:Prep: 10 min. Bake: 1 hour

Recipe by Bonnie Silverstein

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

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

TEST KITCHEN APPROVED

Lamb Marsala

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Yield:6 servings
Prep:10 min
Cook:1 hour
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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
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Directions

  1. 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. 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. 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.
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