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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 5
4 pound 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 tablespoon chopped garlic
1 quart water
2 tablespoon tomato paste
1 quart water
Preheat oven to 350°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 min (for 4-pound leg) or until top of lamb is brown. Add water, cover, and cook for 1 ½ hours for medium done roast.
To make 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.