Meshoui
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lamb; leg of |
| 1 | Carrot | |
| 1 | Onion; med. | |
| 2 | Tomatoes | |
| 1 | Celery; rib | |
| 1 | Parsley; small bunch | |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Black Pepper |
| 2 | tablespoons | Chopped Carlic |
| 1 | quart | Water |
| 1 | quart | Water |
| 1 | tablespoon | Tomato paste |
Directions
THE LAMB
SAUCE
Preheat oven to 350 degrees. 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 approx. 20 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1½ hours for medium done roast.
serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water.
Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd