Side Pannel
Meshoui (Moroccan Lamb)
Meshoui (Moroccan Lamb)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Moroccan, Lamb/Sheep
Ingredients List
- 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
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.
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.
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