Meshoui -

Meshoui

Ingredients

2 kg leg of lamb
1 medium onion
1 celery rib
1 tablespoon paprika
1 tablespoon black pepper
1 litre water
1 carrot
2 tomato
1 bunch parsley
1 tablespoon salt
2 tablespoons garlic, chopped

LAMB SAUCE

Pan drippings
2 tablespoons tomato paste
1 litre water

Details

Serves: 5

Method

Approx cooking time 2 hours. Preheat oven to 175°C. All vegetables should be coarsely chopped. Rub paprika, salt, pepper and garlic all over the lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1½ hours for medium done roast.

Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times.

Related food category:

• Lamb