4 lb Lamb; leg of 1 Carrot 1 Onion; med. 2 Tomatoes 1 Celery; rib 1 Parsley; small bunch 1 tb Paprika 1 tb Salt 1 tb Black Pepper 2 tb Chopped Carlic 1 qt Water
SAUCE:
1 qt Water 1 tb Tomato paste Preheat oven to 350 degrees. 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 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Posted by Bud Cloyd
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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New Years Recipe Teaser????Mechoui 31 Extraordinaire! Roasted Half ???? with an unimaginable stuffing!!
I am so excited to share my stuffed lamb recipe guys stay tune for this recipe next week ???? ???? ???? Barrifemme is here to femme it all the way to 2021 no doubt!!!!! I wanted to buy a lamb leg but saw the two combine together and creativity wouldn't wouldn't let me be!! I love cooking and creating
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