Meshoui (moroccan Lamb) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Leg of lamb,
1: Carrot,
1 medium: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp