| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Lamb/mutton, Moroccan | 5 | Servings |
INGREDIENTS
| 2 | kg | Leg of lamb |
| 1 | md | Onion |
| 1 | Celery rib | |
| 1 | tb | Paprika |
| 1 | tb | Pepper, black |
| 1 | l | ;Water |
| 1 | Carrot | |
| 2 | Tomato | |
| 1 | bn | Parsley |
| 1 | tb | Salt |
| 2 | tb | Garlic; chopped |
| Pan drippings | ||
| 2 | tb | Tomato paste |
| 1 | l | ;Water |
| Approx. Cook Time: 2:00 |
INSTRUCTIONS
LAMB SAUCE Preheat oven to 175 C. 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 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast. Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times. Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb 16, 1999
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