Cajun lamb with rice
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Cajun lamb with rice
  Cajun    Lamb    Rice  
Last updated 6/12/2012 12:42:30 AM. Recipe ID 1507. Report a problem with this recipe.
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      Title: Cajun lamb with rice
 Categories: Meats
      Yield: 2 Servings
      1    Boneless lamb sirloin
           -roast (approx. 2 lbs)
      2 tb Cooking oil
      1 sm Onion, chopped
      1    Red bell pepper,
      1    Green bell pepper,
      1 lb Tomatoes, sliced,
           -in puree
  1 1/2 c  Chicken stock
    1/2 ts Basil
    1/2 ts Grated lemon peel
    1/2 ts Chili powder
      1 c  Rice

MMMMM-------------------------SPICE MIX------------------------------
      1 ts Salt
    1/2 ts Cayenne pepper
    1/4 ts Black pepper
    1/4 ts Paprika
    1/8 ts Garlic powder
  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
  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.
  *  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

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Recipe ID 1507 (Apr 03, 2005)

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