Cajun Lamb With Rice Recipe
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Cajun Lamb With Rice Recipe
Cajun Lamb With Rice Ingredients:
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 Tomatoes, sliced,
-in puree
1 1/2 cup 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
Cajun Lamb With Rice Preparation:
Trim the lamb of any excess fat. Preheat oven to 350 degrees F. 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. Saute 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.
NOTES:
* This is a spicy lamb dish that I picked up originally from a local
newspaper. Yield: serves 2-3.
* 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
: Copyright (C) 1986 USENET Community Trust
| “Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” | | Art Buchwald |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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