Meshoui (moroccan lamb)

Yield: 5 servings

Measure 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

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.

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