| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Moroccan, Lamb, Ceideburg 2 |
5 |
Servings |
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 |
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
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