recipes@decwrl.UUCP (02/27/87)
CAJUN-LAMB(M) USENET Cookbook CAJUN-LAMB(M)
CAJUN LAMB WITH RICE
CAJUN-LAMB - Spicy roast lamb with rice
This is a spicy lamb dish that I picked up originally from a
local newspaper.
INGREDIENTS (serves 2-3)
1 boneless lamb sirloin roast (approx. 2 lbs)
2 Tbsp cooking oil
1 small onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 lb sliced tomatoes in pur'e
1 1/2 cups
chicken stock
1/2 tsp basil
1/2 tsp grated lemon peel
1/2 tsp chili powder
1 cup rice
SPICE MIX
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic powder
PROCEDURE
(1) Trim the lamb of any excess fat. Preheat oven to
350 deg. F.
(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. Saut'
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.
NOTES
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.
RATING
Difficulty: easy. Time: 1 hour. Precision: measure the
spices.
CONTRIBUTOR
Rob Horn
Infinet, North Andover, Massachusetts, USA
{decvax, seismo!harvard}!wanginst!infinet!rhorn