4 pounds Leg of lamb

1 Carrot

1 medium Onion

2 Tomatoes

1 Rib celery

1 bn Fresh parsley

1 tablespoon Paprika

1 tablespoon Salt

1 tablespoon Black pepper

2 tablespoons Chopped garlic

1 quart Water

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.

Posted by Stephen Ceideberg; September 28 1992.