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| 2 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 1 Teelöffel | oregano crushed |
| 4 x ca. 450 g | Leg of lamb; (up to 5) |
| 1 klein | Lemon sliced |
| 1 Tasse | water |
| 8 x ca. 30 g | Can tomato sauce; (1 cup) |
| 1 | cloves garlic minced |
| 9 x ca. 30 g | Pkg. frozen artichoke hearts |
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Combien salt, pepper and oregano; rub into lamb. Roast lamb on rack in shallow pan in 325 F. oven for 2 1/2 hours. Remove from oven; remove meat and rack from pan, set aside. Drain excess fat from juices in pan. Place roast in pan without rack. Arrange lemon slices atop lamb. Combine water, tomato sauce, and garlic; por over roast. Surround roast with artichokes, roast for 30-60 minutes more, until meat thermometer registers 175 to 180 F. Baste occasionally with sauce. Serve artichoke sauce over hot rice. Makes 10-12 minutes.
Recipe submitted by Mrs. Ann Eastman, Santa Monica, Ca to Better Homes and Gardens magazine, December '67
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