Ingredients
- 4 leg of lamb
- 2 tomatoes
- 1 carrot
- 1 onion
- 1 rib celery
- 950 ml water
- 18 gr garlic (chopped)
- 8 gr salt
- 8 gr black pepper
- 7 gr paprika
- some parsley
Preheat oven to 180ºC . 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 1.5 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 litre of water.
Simmer for about 15 minutes, skimming grease from top of sauce several= times.
