| 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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