Lamb Marsala

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 of wine mixture over roast. Set aside remaining wine mixture.

2. 2

   Bake, uncovered, at 325u00b0 for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), basting occasionally with some of reserved 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 dripping and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.