Creek Style Leg Of Lamb
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil or oregano, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 8-ounce can tomato sauce
1 tablespoon lemon juice
1 clove garlic, minced
1 9-ounce package frozen artichoke hearts separated
1/2 cup sliced pitted ripe olives
1/4 cup crumbled feta cheese (1 ounce)
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