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Meshoui Moroccan Lamb

Recipe name:
Meshoui Moroccan Lamb

Recipe category:
Lamb

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Recipe detials: Meshoui(Moroccan )

4 pounds Leg of lamb 1 Carrot 1 medium Onion 2 Tomatoes 1 Rib celery 1 bn 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 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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Meshoui Moroccan Lamb

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