1 leg of lamb
3 cloves of garlic
Salt, pepper, oregano
1 c. water
1 (8 oz.) can tomato sauce
1 (9 oz.) pkg. frozen artichoke hearts

Cut slits in lamb and insert slivers of garlic. Season with salt, pepper, and oregano. Roast in shallow pan at 325 degrees for 2 1/2 hours. Drain excess fat from juices in pan. Combine water and tomato sauce and pour over roast. Surround roast with artichoke hearts and roast for 30 minutes more. Baste with sauce occasionally.