Baparapi Kitchen

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

Getting it done:

• 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 Stept 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.

Difficulty:

MEDIUM

Time:

2 Hr 10 Minutes

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nutrition facts

3 ounces cooked lamb with 1 artichoke wedge: 152 calories, 5g fat (2g saturated fat), 68mg cholesterol, 365mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 21g protein