Spicy roast lamb with rice

This is a spicy lamb dish that I picked up originally from a local newspaper.


(serves 2-3)




  1. Trim the lamb of any excess fat. Preheat oven to
  2. Mix together the spice mix ingredients, and rub over the lamb. Let stand for 15 minutes.
  3. Heat oil in a skillet. Sear the lamb until all sides are browned. Remove lamb to a roasting pan.
  4. Roast lamb for 35 to 40 minutes.
  5. While the lamb is cooking, add onions and peppers to the skillet used for searing the lamb. Sautae until soft.
  6. 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 serving anyhow.


Difficulty: easy.
Time: 1 hour.
Precision: measure the spices.


Rob Horn 
Infinet, North Andover, Massachusetts, USA 
{decvax, seismo!harvard}!wanginst!infinet!rhorn 
Recipe last modified: 27 Dec 86

Original header

Path: decwrl!recipes
From: rhorn@infinet.uucp (Rob Horn)
Subject: RECIPE: Cajun lamb
Message-ID: <8319@decwrl.DEC.COM>
Date: 27 Feb 87 08:49:24 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Infinet, North Andover, Massachusetts, USA
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Approved: reid@decwrl.UUCP

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