Title: Meshoui (Moroccan Lamb)
Categories: Moroccan Lamb Ceideburg
Yield: 5 Servings

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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