Title: Meshoui
Categories: Lamb Entree Ethnic
Yield: 5 Servings

4	lb	Leg of lamb
1		Carrot
1	md	Onion
2		Tomatoes
1		Rib Celery
1		Bunch parsley
1	tb	Paprika
1	tb	Salt
1	tb	Black pepper
2	tb	Chopped garlic
1	qt	Water
		Lamb Sauce
2	tb	Tomato paste
1	qt	Water

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 approximately 20 minutes, or until top of lamb is brown. Add water, cover, and cook 1 1/2 hours for medium done roast.

Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add the tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times.

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