Ingredients
3/4 cup Marsala wine or 1/2 cup chicken broth, 1/4 cup white grape juice and 1 tablespoon white wine vinegar1 garlic clove, minced1 tablespoon dried oregano1 tablespoon olive oil1 boneless leg of lamb (2-1/2 pounds), rolled and tied1/2 teaspoon salt1/4 teaspoon pepper1 pound fresh mushrooms, quartered
Preparation
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.
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.
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.
