Recipe - Meshoui (Moroccan Lamb)

4 pound Leg of lamb
1 Carrot
1 md Onion
2 Tomatoes
1 Rib celery
1 bn Fresh parsley
1 tablespoon Paprika
1 tablespoon Salt
1 tablespoon Black pepper
2 tablespoon 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 4pound leg) or until top of
lamb is brown. Add water, cover, and cook for 1 One half hours for medium
done roast.

Makes 5 servings.

LAMB SAUCE:

Strain Vegetables from roasting pan. Put drippings in a heavy pan.
Add: 2 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip