Leg of Lamb Mediterranean     
Source: Better Homes and Gardens

Ingredients:
2 ts Salt
1 ts Pepper
1 ts Oregano; crushed
4 lb Leg of lamb; (up to 5)
1 sm Lemon; sliced
1 c Water
8 oz Can tomato sauce; (1 cup)
1 Clove garlic; minced
9 oz Pkg. frozen artichoke hearts

Directions:
Combine salt, pepper and oregano; rub into lamb. Roast lamb on rack in shallow pan in 325 F. oven for 2 1/2 hours. Remove from oven; remove meat and rack from pan, set aside. Drain excess fat from juices in pan. Place roast in pan without rack. Arrange lemon slices atop lamb. Combine water, tomato sauce, and garlic; pour over roast. Surround roast with artichokes, roast for 30-60 minutes more, until meat thermometer registers 175 to 180 F. Baste occasionally with sauce. Serve artichoke sauce over hot rice. Makes 10-12 minutes.