- 1 6-8-lb leg of lamb
- 1 cup California Marsala wine
- 1 small onion
- 1 clove garlic
- 2 tspns salt
- 1/2 tspn freshly ground black pepper
- 1/2 tspn marjoram
- 1 sprig fresh rosemary
Stuff mixture into gashes. Distribute evenly, and rub in. Bake in slow oven (300 degrees) about 30 to 35 minutes per pound.
After the first 2 hours, baste every 30 minutes with remaining Marsala wine. Serves 6 to 8.
(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Paul U. Frei of Italian Swiss Colony in Asti, California.)
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