Title: Meshoui 2
Categories: Moroccan Lamb
Yield: 5 Servings

THE LAMB
4	lb	Lamb; leg of
1		Carrot
1		Onion; med.
2		Tomatoes
1		Celery; rib
1		Parsley; small bunch
1	tb	Paprika
1	tb	Salt
1	tb	Black Pepper
2	tb	Chopped Carlic
1	qt	Water
SAUCE
1	qt	Water
1	tb	Tomato paste

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 approx. 20 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast.

serve with Moroccan Lamb Sauce.

LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd

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