California Roast Lamb

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

Description

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.
2. 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.