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What You Need:
(To Serve: 6)
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One 4-pound leg or shoulder of lamb
3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon dried oregano
3 tablespoons fresh lemon juice
2 cups water
Two 10-ounce packages frozen artichoke hearts, thawed
Parsley sprigs for garnish
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 450°.
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2. Rub meat with olive oil, salt, pepper, oregano, and lemon juice. Roast for 20 minutes, then reduce oven heat to 350°.
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3. Add 1 cup water to the roasting pan, and cook 15 minutes longer.
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4. Add another cup of water to the pan and the artichoke hearts; continue cooking for 15 minutes or until meat is done to taste.
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5. Baste occasionally with pan drippings. If necessary, add more water.
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6. Transfer meat to a serving platter and arrange the artichokes around it. Garnish with parsley.
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NOTE:
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6 fresh artichokes can be used instead of the frozen hearts. Add two cups of water with the artichokes, and increase cooking time to 30 minutes.
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