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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
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 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.
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