Leg of lamb mediterranean
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Oregano; crushed |
| 4 | pounds | Leg of lamb; (up to 5) |
| 1 | small | Lemon; sliced |
| 1 | cup | Water |
| 8 | ounces | Can tomato sauce; (1 cup) |
| 1 | Clove garlic; minced | |
| 9 | ounces | Pkg. frozen artichoke hearts |
Directions
Combien salt, pepper and oregano; rub into lamb. Roast lamb on rack in shallow pan in 325 F. oven for 2½ hours. Remove from oven; remove meat and rack from pan, set aside. Drain excess fat from juices in pan. Place roast in pan without rack. Arrange lemon slices atop lamb. Combine water, tomato sauce, and garlic; por over roast. Surround roast with artichokes, roast for 30-60 minutes more, until meat thermometer registers 175 to 180 F. Baste occasionally with sauce. Serve artichoke sauce over hot rice.
Makes 10-12 minutes.
Recipe submitted by Mrs. Ann Eastman, Santa Monica, CA to Better Homes and Gardens magazine, December '67
Recipe by: Better Homes of Gardens, December, 1967 Posted to MC-Recipe Digest V1 #1014 by Roberta Banghart <bobbi744@...> on Jan 15, 1998
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