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Cajun Lamb with Rice

 

54

Yield

2

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 each lamb sirloin roast
boneless, approximately 2 pounds
*
2 tablespoons vegetable oil
1 small onions
chopped
1 each sweet red bell peppers
diced
1 each green bell peppers
diced
1 pound tomatoes
sliced, in puree
1 ½ cups chicken broth
½ teaspoon basil
*
½ teaspoon lemon zest
grated
½ teaspoon chili powder
1 cup rice
Spice mix
1 teaspoon salt
½ teaspoon cayenne pepper
*
¼ teaspoon black pepper
*
¼ teaspoon paprika
*
teaspoon garlic powder
*

Directions

Trim the lamb of any excess fat.

Preheat oven to 350℉ (180℃).

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.

Sauté 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 60025% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1463mg 61%
Total Carbohydrate 33g 33%
Dietary Fiber 7g 29%
Sugars g
Protein 30g
Vitamin A 87% Vitamin C 262%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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