California Roast Lamb

10 ingredients
1 steps

Ingredients

  • 1 leg of lamb (4 to 5 pounds)
  • 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
  • Roasted lemon wedges, fresh oregano and fresh thyme sprigs

Directions

  1. 1
    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. Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Garnish with lemons and fresh herbs.

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