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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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