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Meshoui Moroccan Lamb Recipe

Meshoui Moroccan Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Meshoui Moroccan Lamb recipe  PDF


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
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 appro imately 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. Posted by Stephen Ceideberg September 28 1992.

Meshoui Moroccan Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
811 people have voted
Last Reviewed on 2019-03-19



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