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| Home -> [African, Lamb & Mutton, Moroccan] -> [Meshoui (moroccan lamb) Recipe] |
Meshoui (moroccan lamb)
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
African, Lamb & Mutton, Moroccan |
Rating: |
0 |
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Ingredients:
| 4
| lbs | Leg of lamb | | 1
| | Carrot | | 1
| med | Onion | | 2
| | Tomatoes | | 1
| | Rib celery | | 1
| bunch | Fresh parsley | | 1
| tbsp | Paprika | | 1
| tbsp | Salt | | 1
| tbsp | Black pepper | | 2
| tbsp | Chopped garlic | | 1
| quart | Water |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | All vegetables should be coarsely chopped. | | 3 | Rub paprika, salt, pepper, and garlic all over lamb. | | 4 | Set aside. | | 5 | 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. | | 6 | Add water, cover, and cook for 1 ?hours for medium done roast. | | 7 | Makes 5 servings. | | 8 | Lamb sauce: strain vegetables from roasting pan. | | 9 | Put drippings in a heavy pan. | | 10 | Add: 2 tb tomato paste and 1 quart of water. | | 11 | Simmer for about 15 minutes, skimming grease from top of sauce several times |
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