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. Posted to MM-Recipes Digest V4 #8 by email@example.com (valerie) on Feb 16, 1999
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|Serving Size: 1 Serving (743g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 821 (69%)|
|Amt Per Serving||% DV|
|Total Fat 91.3g||122 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 37.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 298.6mg||92 %|
|Sodium 529.3mg||18 %|
|Potassium 1560.1mg||41 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 9.5g|
|Protein 74.4g||106 %|
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Calories per serving: 1183
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