Beer makes batters better, meat more tender, and sauces more flavorful.
Meshoui (Moroccan Lamb)
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- #55336
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 pounds leg of lamb
1 carrot
1 medium onion
2 tomatoes
1 rib celery
1 bunch fresh parsley
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons chopped garlic
1 quart water
directions
Preheat oven to 350 degrees F. 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 minutes or until top of lamb is brown.
Add water, cover, and cook for 1 1/2 hours for medium done roast.
LAMB SAUCE: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add 2 Tbs. tomato paste and 1 quart of water.
Simmer for about 15 minutes, skimming grease from top of sauce several times.
added by
JosetteT
nutrition data
Nutritional data has not been calculated yet.
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