Clay's Kitchen : Lamb and Mutton Recipes

Lamb and Mutton Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Meshoui (Moroccan Lamb)

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.


Search for Recipes, Search using Google, or Return to Cookbook Index