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THE LAMB
4 lb Lamb; leg of 1 tb Paprika
1 Carrot 1 tb Salt
1 Onion; med. 1 tb Black Pepper
2 Tomatoes 2 tb Chopped Carlic
1 Celery; rib 1 qt Water
1 Parsley; small bunch
SAUCE
1 qt Water 1 tb Tomato paste
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
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