0
(0)
CATEGORY CUISINE TAG YIELD
Meats Moroccan Ceideburg 2, Lamb, Moroccan 5 Servings

INGREDIENTS

4 lb Leg of lamb
1 Carrot
1 Onion
2 Tomatoes
1 Rib celery
1 Fresh parsley
1 T Paprika
1 T Salt
1 T Black pepper
2 T Chopped garlic
1 qt Water

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?