Meshoui
(Moroccan Lamb) Recipe

Origin: Morocco Period: Traditional

Ingredients:

1.5–2kg Leg of lamb
1 Carrot, coarsley chopped
1 medium Onion, coarsley chopped
2 Tomatoes, coarsley chopped
1 Stick celery, coarsley chopped
1 bunch fresh parsley, finely chopped
1 tsp Paprika
Salt and black pepper to taste
3–5 garlic cloves, chopped 1l Water

Meshoui
(Moroccan Lamb) Preparation:

Method:

Rub the paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle the lamb in the center of the vegetables and cook, uncovered for approximately 20 min in an oven pre-heated to 180°C (for 1.8kg leg) or until the top of lamb is brown. Add water, cover, and cook for 1 1/2 hours for medium done roast.

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