Prep Time:15 min Cook

Time:150 min

Yield:12 servings

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

3 small lemons, halved, optional

Optional: Fresh oregano and thyme sprigs

Directions

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.

2. Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes and, if desired, lemons 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°). Let stand for 15 minutes before slicing. If desired, garnish with fresh herbs.