Yield: 5 servings
Measure | Ingredient |
---|---|
4 pounds | Leg of lamb |
1 \N | Carrot |
1 medium | Onion |
2 \N | Tomatoes |
1 \N | Rib celery |
1 bunch | Fresh parsley |
1 tablespoon | Paprika |
1 tablespoon | Salt |
1 tablespoon | Black pepper |
2 tablespoons | Chopped garlic |
1 quart | Water |
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 1½ 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.