Ingredients

2 Kg leg of lamb
1 md onion
1 celery rib
1 T paprika
1 T pepper,black
1 l ,water
1 carrot
2 tomato
1 bn parsley
1 T salt
2 T garlic,chopped
LAMB SAUCE =====================
1 pan drippings
2 T tomato paste
1 l ,water

Cooking Instructions

Approx. Cook Time: 2:00
Preheat oven to 175 C. 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 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast.
Moroccan Lamb 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)