4-5 lb. leg of lamb
juice of 1 lemon
1 tsp. freshly cracked black pepper
6 baby or 3 large artichokes (fresh)
1 lemon, sliced
4-5 garlic cloves, slivered
2 tsp. sea salt
1 tsp. oregano
1 sprig fresh rosemary
2 cups Hunt's tomato sauce or puree
3/4 cup water
olive oil spray
2 tbsp. red wine vinegar
1 tbsp. olive oil
salt, pepper and garlic powder (for sprinkling)
1 tbsp. fresh basil, coarsely chopped
pinch of red pepper flakes (hot)

Using a thin, sharp knife, make numerous X slits into the lamb roast all around. Push a sliver of garlic into each X.

Combine lemon juice with salt, pepper and oregano. Rub over lamb. Spray the roasting pan lightly with olive oil. Place the sprig of rosemary in the center of the pan and place the lamb roast on top so that the rosemary won't burn. Spray the lamb lightly all over with olive oil. Sprinkle with salt, pepper and garlic powder.

Preheat oven to 400°F and when the oven has reached temperature, roast the lamb for 30 minutes; reduce heat to 350°F; baste with drippings and continue roasting for 1 hour, skimming away excess fat.

Trim the tough stem bottoms from the artichokes, leaving 1 inch of stem. Using scissors, snip off spiny tips of leaves. Remove chokes. Cut large artichokes into halves.

Combine tomato sauce with wine vinegar, basil, red pepper flakes, 1 tbsp. olive oil and water. Baste the lamb with the pan juices, before adding the tomato sauce mixture to the bottom of the pan. Arrange artichokes, cut side down in the sauce around the roast.

Cook for 1 more hour for a total of about 2 hours 30 minutes. The temperature should be reduced to 300°F during the final hour of cooking.

This is a Sicilian Spring Feast!

Submitted by: CM