Friday, October 10, 2014

California Roast Leg of Lamb

1 leg of lamb
 2 to 3 garlic cloves, halved
 1 teaspoon seasoned salt
 1 teaspoon pepper
 1 teaspoon dried oregano
 2 cans (8 ounces each) tomato sauce
 1 cup water
 Juice of 1 lemon
 3 to 5 large fresh artichokes, quartered
 Fresh lemon slices

Cut slits in lamb; insert garlic. Rub meat with salt, pepper and oregano. Roast at 400° for 30 minutes. Reduce heat to 350°; roast 1 hour more. Pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or to desired doneness, basting occasionally with pan juices. Garnish with lemon. Yield: 10-12 servings.

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