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Meshoui

----------------------------------THE LAMB---------------------------------- 4 lb Lamb; leg of
1 Carrot
1 Onion; med.
2 Tomatoes
1 Celery; rib
1 Parsley; small bunch
1 tb Paprika
1 tb Salt
1 tb Black Pepper
2 tb Chopped Carlic
1 qt Water
-----------------------------------SAUCE----------------------------------- 1 qt Water
1 tb Tomato paste
Preheat oven to 350 degrees. 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 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd

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<h1>Meshoui</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />----------------------------------THE LAMB---------------------------------- 4 lb Lamb; leg of <br />1 Carrot <br />1 Onion; med. <br />2 Tomatoes <br />1 Celery; rib <br />1 Parsley; small bunch <br />1 tb Paprika <br />1 tb Salt <br />1 tb Black Pepper <br />2 tb Chopped Carlic <br />1 qt Water <br />-----------------------------------SAUCE----------------------------------- 1 qt Water <br />1 tb Tomato paste <br />Preheat oven to 350 degrees. 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 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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