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