4 lb leg of lamb
1 carrot
1 medium onion
2 tomatoes
1 rib celery
1 bunch fresh parsley
1 tablespoon paprika
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon 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.
