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Meshoui 2

lamb, moroccan

----THE LAMB----
4 lb 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 tablespoon chopped carlic
1 quart water
----SAUCE----
1 quart water
1 tablespoon tomato paste

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 1 1/2 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

Yield: 5 servings

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