Cajun Lamb With Rice

* Exported from MasterCook II *

Cajun Lamb With Rice

Recipe By : Rob Horn Infinet, North Andover, Massachusetts, USA
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Miscellaneous Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless lamb sirloin roast (approx. 1 kg)
30 ml cooking oil
1 small onion -- chopped
1 red bell pepper -- diced
1 green bell pepper -- diced
500 g sliced tomatoes in pure
4 dl chicken stock
2 1/2 ml basil
2 1/2 ml grated lemon peel
2 1/2 ml chili powder
200 g rice
5 ml salt
2 1/2 ml cayenne pepper
1 ml black pepper
1 ml paprika
1 ml garlic powder

1. Trim the lamb of any excess fat. Preheat oven to 175 =F8C .

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. Saute 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.

Author's Notes:
This is a spicy lamb dish that I picked up originally from a local=
newspaper.

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.
Precision : measure the spices.

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