Roast Leg Of Lamb With Artichokes Recipe
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Ingredients
1 clove garlic, minced or mashed
1 teaspoon each salt and whole oregano
1/4 teaspoon pepper
1 large leg of lamb 6 to 8 pounds
1 cup water
1 or 2 packages (8 oz. each) frozen artichoke hearts, thawed
1 can (8 oz.) tomato sauce
3 tablespoons lemon juice
Rice pilaf (optional)
Directions
Combine garlic, salt, oregano, and pepper; rub all over the lamb and into the natural seams in the meat.
Set into an open roasting pan (not on a rack); pour 1/2 cup of the water into pan.
Insert a meat thermometer into the thickest part of the meat.
Roast in a 400° oven for 20 minutes; reduce heat to 325° and roast about 45 minutes longer.
Arrange artichokes in the pan around the roast, then pour into the pan the tomato sauce and remaining 1/2 cup water.
Continue to roast for 20 to 25 minutes, or until internal temperature registers 145° to 150° for medium rare (or 160° to 165° for medium well done); baste several times.
Set into an open roasting pan (not on a rack); pour 1/2 cup of the water into pan.
Insert a meat thermometer into the thickest part of the meat.
Roast in a 400° oven for 20 minutes; reduce heat to 325° and roast about 45 minutes longer.
Arrange artichokes in the pan around the roast, then pour into the pan the tomato sauce and remaining 1/2 cup water.
Continue to roast for 20 to 25 minutes, or until internal temperature registers 145° to 150° for medium rare (or 160° to 165° for medium well done); baste several times.
