4 pounds Leg of lamb
1 Carrot
1 medium Onion
2 Tomatoes
1 Rib celery
1 bn Fresh parsley
1 tablespoon Paprika
1 tablespoon Salt
1 tablespoon Black pepper
2 tablespoons Chopped garlic
1 quart 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 approximately 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.