CAJUN LAMB WITH RICE

      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,
            -diced
       1    Green bell pepper,
            -diced
       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
   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
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