Meshoui (Moroccan Lamb)

 MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Meshoui (Moroccan Lamb)
  Categories: Moroccan, Lamb, Ceideburg 2
       Yield: 5 servings
  
       4 lb Leg of lamb
       1    Carrot
       1 md Onion
       2    Tomatoes
       1    Rib celery
       1 bn Fresh parsley
       1 tb Paprika
       1 tb Salt
       1 tb Black pepper
       2 tb Chopped garlic
       1 qt Water
  
   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.
  
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