4 lb leg of lamb
1 carrot
1 medium onion
2 tomatoes
1 rib celery
1 bunch fresh parsley
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
2 tbsp chopped garlic
1 qt water
Directions
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.
Servings: 5 servings
Meshoui (Moroccan Lamb) Recipe brought to you by Recipe Ideas
Categories: Candy; Lamb; Meat
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It is quite possible to track the history of transcribed cooking instructions back into the far past, in truth as far back as the ancient Egyptians, and maybe further still. In practice though, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Meshoui (Moroccan Lamb) recipe.
