Authentic Meshoui (Moroccan Lamb)
Authentic Meshoui (Moroccan Lamb) recipe
Yield
16 servingsPrep
10 minCook
1½ hrsReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
leg of lamb
|
|
| 1 | medium |
carrots
|
|
| 1 | medium |
onions
|
|
| 2 |
tomatoes
|
*
|
|
| 1 |
celery
|
*
|
|
| 1 | bunch |
parsley leaves
fresh |
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | tablespoons |
garlic
chopped |
|
| 1 | quart |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
leg of lamb
|
|
| 1 | each |
carrots
|
|
| 1 | medium |
onions
|
|
| 2 | each |
tomatoes
|
*
|
| 1 | each |
celery
|
*
|
| 1 | bunch |
parsley leaves
fresh |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 0.9 | l |
water
|
*
|
Directions
Preheat oven to 350℉ (180℃).
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 1½ hours for medium done roast.
