INGREDIENTS

INSTRUCTIONS

Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup
lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons
rosemary; season with salt, and pepper. Add lamb, turning to coat. Cover,
and marinate in refrigerator overnight. Heat oven to 350 degrees. In a
mortar and pestle, crush 6 cloves garlic, and remaining tablespoon of
oregano, and tablespoon of rosemary. Remove lamb from marinade, and pierce
lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb,
pushing the mixture into the incisions. Transfer to a large roasting pan,
and pour 3 tablespoons olive oil over lamb, rubbing to coat. Place potatoes
around lamb in roasting pan. Crush remaining 4 cloves of garlic, and add to
potatoes. Drizzle remaining 1/4 cup olive oil and cup of lemon juice over
potatoes. Season with salt and pepper. Transfer to oven, and roast for 1
hour. Add artichokes to roasting pan, and roast 45 minutes more, basting
occasionally with lemon juice. Remove from oven, and let rest for 10
minutes before carving. Serves 8 to 10.
Cuisine: "Greek" Source: "Martha Stewart Living - (www.marthastewart.com)"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 466 Calories (kcal); 13g Total Fat; (22% calories from fat);
12g Protein; 83g Carbohydrate; 0mg Cholesterol; 145mg Sodium Food
Exchanges: 4 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Diane Kochilas
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