Main Ingredients:

5.5 pound leg of lamb3 large cloves garlic, cut in thin slivers0.25 cup olive oil0.25 cup plus 2 tablespoons lemon juice, divided2 teaspoons oregano0.5 teaspoon rosemary, crumbled0.5 teaspoon freshly ground black pepper8 small or 4 medium-sized artichokes

Cooking Preparation of the Recipe:

Preheat oven to 500 degrees F. Trim excess fat from lamb. With sharp paring knife, cut small slits in lamb; insertgarlic slivers. Place lamb, rounded side up, in large shallowroasting pan; set aside. In small bowl, combine olive oil, 0.25 cup lemon juice,oregano, 1 tsp. salt, rosemary and pepper; brush over lamb. If using meat thermometer, insert into thickest part of lambwithout touching bone. Place lamb in oven. IMMEDIATELYreduce temperature to 350 deg. F. Roast 1.5 - 2 hours or until thermometer registers 140 degreesfor rare, 160 for medium, or 170 for well done. Baste lambwith pan juices every 20 minutes. Wash artichokes under cold running water; cut off tops 0.5 to1 inch; trim stems, leaving about 0.5 inch stub; remove smalltough outer leaves at base; snip off prickly leaf tips withscissors. Leave small artichokes whole. Spread petalsslightly with fingers. Scoop out fuzzy choke at stem end withsmall spoon. Cut medium sized artichokes in half lengthwise;scoop out choke. Drop artichokes into large saucepan filled with cold water,the remaining 2 tablespoons lemon juice and 1 tsp. salt, ifdesired. Bring water just to a simmer; cover. Cook smallartichokes 20-25 minutes; medium sized ones for 25-30 minutesor just until firm tender. To test, insert tines of fork intostem end - it should be firm but "give" slightly; drain. About 30 minutes before lamb is done, arrange artichokes inroasting pan around lamb. Pour 0.5 cup hot water intoroasting pan. Baste artichoke with pan juices a few timesduring final roasting. Remove lamb to large serving platter; remove meat thermometer. Arrange artichokes around lamb. Cover loosely with foil; letstand 15 minutes before carving. Pour off all drippings from roasting pan into large measuringcup; let stand so that fat separates from juices at bottom;remove fat and discard. Pour pan juices back into roastingpan; add 0.5 cup hot water. Place roasting pan over low heatand heat to serving temperature, stirring constantly. Pourinto gravy boat. Makes 8 servings.

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