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. —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
Reviews
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.
it was juicy and delicious!!!!