Leg Of Lamb With Artichokes - cooking recipe

Ingredients

1 (5 lb.) leg of lamb, boned
1 clove garlic
juice of 1 lemon
1 clove garlic, slivered
1 tsp. oregano
2 tsp. salt
1 tsp. pepper
2 (8 oz.) cans tomato sauce
1 c. water
1 lemon, sliced
2 (16 oz.) cans artichoke hearts, drained

Preparation

Rub cut edges of lamb with 1 clove of garlic; sprinkle with juice of 1/2 lemon.
Roll lamb; tie at 1 1/2-inch intervals.
Cut slits in lamb; insert slivers of 1 clove of garlic.
Rub with remaining lemon juice, oregano, salt and pepper.
Place in roasting pan.
Roast at 400\u00b0 for 30 minutes.
Reduce oven temperature to 350\u00b0.
Roast to 130\u00b0 on meat thermometer, basting frequently with pan drippings.
Skim drippings.
Add tomato sauce, water and lemon slices.
Roast for 15 minutes.
Add artichoke hearts.
Roast for 15 minutes or to 150\u00b0 to 160\u00b0 on meat thermometer for medium, basting frequently.
Place lamb on heated platter.
Arrange artichoke hearts around lamb.
Strain sauce; serve with lamb.
Yield:
10 servings.