California Roast Lamb Recipe

5 2 2
California Roast Lamb Recipe
California Roast Lamb Recipe photo by Taste of Home
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California Roast Lamb Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours

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
  • Fresh lemon slices

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 around meat. Roast 1 hour longer or to desired doneness, basting occasionally with pan juices. Garnish with lemon. Yield: 10-12 servings.
Originally published as California Roast Lamb in Country April/May 1992, p47

Nutritional Facts

1 each: 148 calories, 5g fat (2g saturated fat), 68mg cholesterol, 278mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 20g protein.

  • 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
  • Fresh lemon slices
  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. Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or to desired doneness, basting occasionally with pan juices. Garnish with lemon. Yield: 10-12 servings.
Originally published as California Roast Lamb in Country April/May 1992, p47

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MY REVIEW
Auntie-Rhino User ID: 6238180 14983
Reviewed Jun. 22, 2014

"Love, love, love this recipe. I used celery and onion salts along with a lime and Marjoram as I didn't have the other ingredients to hand."

MY REVIEW
iculpn1 User ID: 6224268 36925
Reviewed Mar. 31, 2013

"it was juicy and delicious!!!!"

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