Recipe - Leg Of Lamb Mediterranean

2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Oregano; crushed
4 pound Leg of lamb; (up to 5)
1 small Lemon; cut or sliced up
1 cup Water
8 ounce Can tomato sauce; (1 cup)
1 Clove garlic; minced
9 ounce Pkg. frozen artichoke hearts

Combien salt, pepper and oregano; rub into lamb. Roast lamb on rack in
shallow pan in 325 F. oven for 2 One half 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 3060 minutes more, until meat thermometer registers 175 to 180
F. Baste occasionally with sauce. Serve artichoke sauce over hot rice.
Makes 1012 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 MCRecipe Digest V1 #1014 by Roberta Banghart
bobbi744@sojourn.com on Jan 15, 1998