THE LAMB 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