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Lamb With Artichokes (Leg Of Lamb)

  • By Pam Langord

Lamb With Artichokes (leg Of Lamb)

"If you like lamb, you will love this recipe. It's another of our long standing favorites at the Langords."
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Servings: 8


  • 6 cloves garlic -- minced
  • 1 teaspoon salt
  • 1 teaspoon whole oregano
  • 1/4 teaspoon pepper
  • 1 large leg of lamb 6 to 8 pounds
  • 1/2 cup water
  • 2 packages frozen artichoke hearts 8 oz each -- thawed
  • 1 can tomato sauce 8 oz.
  • 1/2 cup water
  • 3 tablespoons lemon juice -- fresh drizzled before carving
  • Rice pilaf


  • Make small slits in the leg of lamb and insert slivers of 3 fresh garlic cloves. Mince 3 cloves of garlic and combine with salt, oregano and pepper. Rub all over the lamb and into the natural seams in the meat. Set into an open roasting pan (not on a rack), pour 1/2 cup water into pan. Insert a meat thermometer into the thickest part of the meat.
  • Roast in a 400 degree oven for 20 minutes; reduce heat to 325 degrees and roast about 45 minutes longer.
  • Arrange artichokes in the pan around the roast, then pour into the pan the tomato sauce and remaining 1/2 cup water.
  • Continue to roast for 20 to 25 minutes, ( or until internal temperature registers 145 to 150 degrees for medium rare or 160 to 165 for medium well done)l baste several times.
  • Remove meat to serving plate and drizzle with lemon juice.
  • Serve with artichokes and sauce and the rice pilaf.