| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meats, Usenet | 2 | Servings |
INGREDIENTS
| 1 | Boneless lamb sirloin | |
| roast approx. 2 lbs | ||
| 2 | T | Cooking oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper | |
| diced | ||
| 1 | Green bell pepper | |
| diced | ||
| 1 | lb | Tomatoes, sliced |
| in puree | ||
| 1 1/2 | c | Chicken stock |
| 1/2 | t | Basil |
| 1/2 | t | Grated lemon peel |
| 1/2 | t | Chili powder |
| 1 | c | Rice |
| 1 | t | Salt |
| 1/2 | t | Cayenne pepper |
| 1/4 | t | Black pepper |
| 1/4 | t | Paprika |
| 1/8 | t | Garlic powder |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 250
Total Fat: 28g
Cholesterol: 54.6mg
Sodium: 1807.5mg
Potassium: 1249mg
Carbohydrates: 50g
Fiber: 6.6g
Sugar: 14.7g
Protein: 24.1g