Leg of Lamb, Greek Style
|Crushed oregano||1 1⁄2 Teaspoon|
|Leg lamb||5 Pound|
|Water||1 Cup (16 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), crushed|
|Lemon||1 Small, thinly sliced|
|Frozen artichoke hearts||9 Ounce, separated (1 Package)|
Combine salt, oregano and pepper; rub into lamb.
Center lamb on cooking grill directly over drip pan.
Cover kettle; cook 2 1/2 hours.
Remove lamb from kettle; place in uncovered roasting pan.
Combine and mix remaining ingredients except lemon slices and artichokes; pour over lamb.
Arrange lemon slices on lamb and surround with artichoke hearts.
Return lamb in roasting pan to kettle, cover and cook about 45 to 60 minutes until meat is fork tender or meat thermometer reaches 175°F. (medium).
Baste with sauce during last 45 minutes of cooking, if desired.