Cajun Lamb with Rice
Yield
2 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
lamb sirloin roast
boneless, approximately 2 pounds |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 453.6 | g |
tomatoes
sliced, in puree |
|
| 355 | ml |
chicken broth
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
chili powder
|
|
| 237 | ml |
rice
|
|
| Spice mix | |||
| 5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
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.
