- 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.)
Another Marsala Wine Recipe
Salmon a La Marsala Wine (1965)
More Lamb Deliciousness
Post a Comment