Meshoui (moroccan lamb)
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Leg of lamb |
| 1 | Carrot | |
| 1 | medium | Onion |
| 2 | Tomatoes | |
| 1 | Rib celery | |
| 1 | bunch | Fresh parsley |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Black pepper |
| 2 | tablespoons | Chopped garlic |
| 1 | quart | Water |
Directions
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.