| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Artichokes, Bobbie – no, Lamb, Main dishes |
10 |
Servings |
INGREDIENTS
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Oregano; crushed |
| 4 |
lb |
Leg of lamb; (up to 5) |
| 1 |
sm |
Lemon; sliced |
| 1 |
c |
Water |
| 8 |
oz |
Can tomato sauce; (1 cup) |
| 1 |
|
Clove garlic; minced |
| 9 |
oz |
Pkg. frozen artichoke hearts |
INSTRUCTIONS
Combien salt, pepper and oregano; rub into lamb. Roast lamb on rack in
shallow pan in 325 F. oven for 2 1/2 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@sojourn.com> on Jan 15, 1998
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