California Roast Lamb

Name: California Roast Lamb
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings.
Cuisine: Mediterranean
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

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion. —Ann Eastman, Santa Monica, California

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

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 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.

Nutrition Facts

3 ounces cooked lamb with 1 artichoke wedge: 152 calories, 5g fat (2g saturated fat), 68mg cholesterol, 365mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat.

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