Meshoui (Moroccan Lamb)

06.11.2008 | Author: Cook | Posted in Ceideburg recipes
Find out how to cook Meshoui (Moroccan Lamb) in
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Meshoui (Moroccan Lamb)


Servings: 5
Ingredients: 

  • 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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