ROAST LEG OF LAMB WITH ARTICHOKES

5.5 pound leg of lamb
3 large cloves garlic, cut in thin slivers
0.25 cup olive oil
0.25 cup plus 2 tablespoons lemon juice, divided
2 teaspoons oregano
0.5 teaspoon rosemary, crumbled
0.5 teaspoon freshly ground black pepper
8 small or 4 medium-sized artichokes
Instructions:Preheat oven to 500 degrees F. Trim excess fat from lamb.
With sharp paring knife, cut small slits in lamb; insert
garlic slivers. Place lamb, rounded side up, in large shallow
roasting 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 lamb
without touching bone. Place lamb in oven. IMMEDIATELY
reduce temperature to 350 deg. F.

Roast 1.5 - 2 hours or until thermometer registers 140 degrees
for rare, 160 for medium, or 170 for well done. Baste lamb
with pan juices every 20 minutes.

Wash artichokes under cold running water; cut off tops 0.5 to
1 inch; trim stems, leaving about 0.5 inch stub; remove small
tough outer leaves at base; snip off prickly leaf tips with
scissors. Leave small artichokes whole. Spread petals
slightly with fingers. Scoop out fuzzy choke at stem end with
small 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, if
desired. Bring water just to a simmer; cover. Cook small
artichokes 20-25 minutes; medium sized ones for 25-30 minutes
or just until firm tender. To test, insert tines of fork into
stem end - it should be firm but "give" slightly; drain.

About 30 minutes before lamb is done, arrange artichokes in
roasting pan around lamb. Pour 0.5 cup hot water into
roasting pan. Baste artichoke with pan juices a few times
during final roasting.

Remove lamb to large serving platter; remove meat thermometer.
Arrange artichokes around lamb. Cover loosely with foil; let
stand 15 minutes before carving.

Pour off all drippings from roasting pan into large measuring
cup; let stand so that fat separates from juices at bottom;
remove fat and discard. Pour pan juices back into roasting
pan; add 0.5 cup hot water. Place roasting pan over low heat
and heat to serving temperature, stirring constantly. Pour
into gravy boat. Makes 8 servings.

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White Rice With Chiles And Tomatoes

Ingredients
1 tablespoon vegetable oil
1 cup long-grain white rice*
1 small onion, chopped
2 cups water*
1 medium tomato, chopped
1 can (4 oz.) ORTEGA Diced Green Chiles
1 teaspoon salt

Instructions:Directions
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.

STIR in tomato, chiles and salt; heat through.

NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.

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Veal Steaks With Yogurt

1 lb Veal, Sliced Thin
1/2 t Salt
1/4 t Pepper
3 T Vegetable Oil
4 Apples, Med. Peel And Slice
1/2 c Evaporated Milk
8 oz Yogurt, Small Container

Instructions:Rub veal steaks with salt and pepper. Heat oil and cook veal slices about
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.

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