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

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