Meshoui Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
THE LAMB
4 lbs: Lamb, leg of
1: Carrot,
1: Onion, med.
2: Tomatoes,
1: Celery, rib
1: Parsley, small bunch
1 tbsp: Paprika,
1 tbsp: Salt,
1 tbsp: Black Pepper,
2 tbsp: Chopped Carlic,
1 quart: Water,
SAUCE
1 quart: Water,
1 tbsp: Tomato paste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp