California Roast Lamb Recipe: How to Make It
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
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