Ingredients
- 4 leg of lamb
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 rib celery
- 1 quart water
- 2 tablespoons garlic (chopped)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- some parsley
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.
