Meshoui (Moroccan Lamb)

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Title: Meshoui (Moroccan Lamb)
Categories: Moroccan, Lamb, Ceideburg 2
Yield: 5 servings

4 lb Leg of lamb
1 Carrot
1 md Onion
2 Tomatoes
1 Rib celery
1 bn Fresh parsley
1 tb Paprika
1 tb Salt
1 tb Black pepper
2 tb Chopped garlic
1 qt 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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