CAJUN LAMB WITH RICE
Spicy roast lamb with rice
This is a spicy lamb dish that I picked up originally from a local newspaper.
- 1 boneless lamb sirloin roast
(approx. 2 lbs)
- 2 Tbsp cooking oil
- 1 small onion,
- 1 red bell pepper,
- 1 green bell pepper,
- 1 lb sliced tomatoes in puraee
- 1 1/2 cups chicken stock
- 1/2 tsp basil
- 1/2 tsp grated lemon peel
- 1/2 tsp chili powder
- 1 cup rice
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
Trim the lamb of any excess fat. Preheat oven to
Mix together the spice mix ingredients, and rub over the lamb. Let
stand for 15 minutes.
Heat oil in a skillet. Sear the lamb until all sides are
browned. Remove lamb to a roasting pan.
Roast lamb for 35 to 40 minutes.
While the lamb is cooking, add onions and peppers to the skillet
used for searing the lamb. Sautae until soft.
Add tomatoes, chicken stock, basil, lemon, and chili powder.
Bring to a boil, and add the rice. Reduce heat and simmer until
liquid is absorbed.
Often when boning a leg of lamb you end up with a very ragged piece of
meat. Just chop it up into boxy pieces and use more spice mix to
cover all the surfaces. You will be slicing up the roast before
measure the spices.
Infinet, North Andover, Massachusetts, USA
Recipe last modified: 27 Dec 86
From: email@example.com (Rob Horn)
Subject: RECIPE: Cajun lamb
Date: 27 Feb 87 08:49:24 GMT
Organization: Infinet, North Andover, Massachusetts, USA
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