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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