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Meshoui

lamb, moroccan

2 kg leg of lamb
1 medium onion
1 celery rib
1 tablespoon paprika
1 tablespoon pepper, black
1 liter ; water
1 carrot
2 tomato
1 bunch parsley
1 tablespoon salt
2 tablespoon garlic; chopped
----LAMB SAUCE----
1 pan drippings
2 tablespoon tomato paste
1 liter ; water

Approx. Cook Time: 2:00 Preheat oven to 175 C. 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 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast. Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times. From: Ghislaine Dumont Date: 18 Apr 97 Gourmet Cooking Ä

Yield: 5 servings

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