CAJUN-LAMB() - CAJUN 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. 1 kg)

30 ml (2 Tbsp)

cooking oil

(1)

small onion, chopped

(1)

red bell pepper, diced

(1)

green bell pepper, diced

500 g (1 lb)

sliced tomatoes in pur\z\(aaee

4 dl (1½ cups)

chicken stock

2.5 ml (½ tsp)

basil

2.5 ml (½ tsp)

grated lemon peel

2.5 ml (½ tsp)

chili powder

200 g (1 cup)

rice

SPICE MIX

5 ml (1 tsp)

salt

2.5 ml (½ tsp)

cayenne pepper

1 ml (¼ tsp)

black pepper

1 ml (¼ tsp)

paprika

1 ml (1/8 tsp)

garlic powder

PROCEDURE

(1)

Trim the lamb of any excess fat. Preheat oven to 175°C .

(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\z\(aae 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

RATING