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California Roast Lamb

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.
  • Total Time
    Prep: 10 min. Bake: 2-1/2 hours
  • Makes
    12 servings


  • 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
  • Roasted lemon wedges, fresh oregano and fresh thyme sprigs


  • 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 until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Garnish with lemons and fresh herbs.
Nutrition Facts
3 ounces cooked lamb: 152 calories, 5g fat (2g saturated fat), 68mg cholesterol, 365mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 21g protein.

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  • Auntie-Rhino
    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.

  • iculpn1
    Mar 31, 2013

    it was juicy and delicious!!!!