4 lb Leg of lamb

      1    Carrot

      1 md Onion

      2    Tomatoes

      1    Rib celery

      1 bn Fresh parsley

      1 tb Paprika

      1 tb Salt

      1 tb Black pepper

      2 tb Chopped garlic

      1 qt 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.