Meshoui

Categories: moroccan, lamb, meats, main dish, roast

Servings: 5

THE LAMB
      4 lb Lamb; leg of                        1 tb Paprika
      1    Carrot                              1 tb Salt
      1    Onion; med.                         1 tb Black Pepper
      2    Tomatoes                            2 tb Chopped Carlic
      1    Celery; rib                         1 qt Water
      1    Parsley; small bunch          
SAUCE
      1 qt Water                               1 tb 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

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