Best 2 Lamb Marsala Recipes
Lamb Marsala is an Italian-American dish that combines the bold flavors of lamb and Marsala wine. The origins of this dish are shrouded in mystery and are claimed by both the Italian and American culinary traditions. It is popularly believed that Lamb Marsala originated in Sicily during the 19th century, whereas others assert that it was created by Italian immigrants in New York City's Little Italy during the early 20th century. Regardless of its true origins, this dish has become a staple in many restaurants and home kitchens around the world. The tender lamb, the rich Marsala wine sauce, and the combination of herbs and spices create a symphony of flavors that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
LAMB MARSALA
Lamb was a special treat for my family when I was growing up. I've had this recipe for more than 30 years. I hope it becomes a favorite for your family, too. -Bonnie Silverstein, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Number Of Ingredients 11
Steps:
- In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- . To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
Tips:
- Use high-quality ingredients for the best flavor. This includes using fresh lamb, mushrooms, and Marsala wine.
- Don't overcrowd the pan when cooking the lamb. This will prevent it from browning properly.
- Cook the lamb until it is cooked through but still slightly pink in the center. This will ensure that it is tender and juicy.
- Use a good quality Marsala wine. A dry Marsala will work best in this recipe.
- Don't boil the Marsala wine. This will cook off the alcohol and ruin the flavor of the sauce.
- Serve the lamb Marsala immediately over pasta or mashed potatoes.
Conclusion:
Lamb Marsala is a classic Italian dish that is easy to make and always a crowd-pleaser. With its rich and flavorful sauce, tender lamb, and creamy mushrooms, this dish is sure to impress your guests. Whether you're serving it for a special occasion or a weeknight meal, lamb Marsala is a delicious and satisfying choice.
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