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Meshoui (Moroccan Lamb)

	Category	Lamb Recipes
	Views	16
	Ratings	0

Ingredients And Procedures

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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<h1>Meshoui (Moroccan Lamb)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Leg of lamb <P>1 Carrot <P>1 md Onion <P>2 Tomatoes <P>1 Rib celery <P>1 bn Fresh parsley <P>1 tb Paprika <P>1 tb Salt <P>1 tb Black pepper <P>2 tb Chopped garlic <P>1 qt Water <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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