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  • 5servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 pounds Leg of lamb

  2. 1 Carrot

  3. 1 medium Onion

  4. 2 Tomatoes

  5. 1 Rib celery

  6. 1 bunch Fresh parsley

  7. 1 tablespoon Paprika

  8. 1 tablespoon Salt

  9. 1 tablespoon Black pepper

  10. 2 tablespoons Chopped garlic

  11. 1 quart Water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. All Vegetables should be coarsely chopped.

  2. 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 1½ hours for medium done roast.

  3. Makes 5 servings.

  4. LAMB SAUCE:

  5. Strain Vegetables from roasting pan. Put drippings in a heavy pan.

  6. Add: 2 tb tomato paste and 1 quart of water.

  7. Simmer for about 15 minutes, skimming grease from top of sauce several times.

  8. Posted by Stephen Ceideberg; September 28 1992.

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