Leg of Lamb in Marsala Wine (1965)

• 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

Cut 5 or 6 deep gashes, crosswise, in leg of lamb, to the bone.  With mortar and pestle, grind the onion, garlic, pepper and salt.  Add marjoram and rosemary; crush.  Moisten with a little Marsala wine.

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

Artichoke Stuffed Leg of Lamb (1981)