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Categories:Viewed: 120 - Published at: 5 years ago
Ingredients
- 1 boneless leg of lamb, trimmed of excess fat
- 1/8 cup chopped parsley
- 1/8 cup chopped oregano
- 1/2 cup white wine
- 2 (14 1/2 ounce) cans diced tomatoes, do not drain
- 2 (6 ounce) jars artichoke hearts, chopped, do not drain
- 3 garlic cloves, minced
- 1/2 teaspoon pepper
Method
- Preheat oven to 350°F.
- Place lamb into a roasting pan and rub lamb with parsley and oregano.
- Add wine, diced tomatoes (and juice), artichoke hearts (and juice), garlic and pepper.
- Cover and roast, basting occasionally with pan juices, for 70-90 minutes, or until desired doneness is reached.
- Allow to rest for about 15 minutes before serving.
