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Meshoui (moroccan lamb)

Yield: 5 Servings

Ingredients:

• 4 lb Leg of lamb
• 1 Carrot
• 1 md Onion
• 2 Tomatoes
• 1 Rib celery
• 1 bn Fresh parsley
• 1 tb Paprika
• 1 tb Salt
• 1 tb Black pepper
• 2 tb Chopped garlic
• 1 qt Water

Instructions:

Preheat oven to 350F. All Vegetables should be coarsely chopped. Rub paprika salt pepper and garlic all over lamb. Set aside. In a roasting pan nestle lamb in the center of the vegetables and cook uncovered for approximately 20 min (for 4-pound leg) or until top of lamb is brown. Add water cover and cook for 1 1/2 hours for medium done roast. Makes 5 servings. LAMB SAUCE: Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water. Simmer for about 15 minutes skimming grease from top of sauce several times. Posted by Stephen Ceideberg; September 28 1992.

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