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5 Servings
2 Kg leg of lamb
1 md onion
1 celery rib
1 T paprika
1 T pepper,black
1 l ,water
1 carrot
2 tomato
1 bn parsley
1 T salt
2 T garlic,chopped
LAMB SAUCE =====================
1 pan drippings
2 T tomato paste
1 l ,water
Approx. Cook Time: 2:00

Preheat oven to 175 C. 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 minutes (for 2 kg leg) or until top of lamb is brown. Add water, cover, and cook 1-1/2 hours for medium done roast.
Moroccan Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add tomato paste and water. Simmer for about 15 minutes, skimming grease from top of sauce several times.

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