Meshoui (moroccan lamb)
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Meshoui (moroccan lamb)
  Moroccan    Lamb  
Last updated 6/12/2012 1:01:26 AM. Recipe ID 24718. Report a problem with this recipe.
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      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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Recipe ID 24718 (Apr 03, 2005)

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