*  Exported from  MasterCook II  *
 
                            Cajun Lamb With Rice
 
 Recipe By     : Rob Horn Infinet, North Andover, Massachusetts, USA
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meat, Miscellaneous              Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    boneless lamb sirloin roast (approx. 1 kg)
   30      ml            cooking oil
    1                    small onion -- chopped
    1                    red bell pepper -- diced
    1                    green bell pepper -- diced
  500      g             sliced tomatoes in pure
    4      dl            chicken stock
    2 1/2  ml            basil
    2 1/2  ml            grated lemon peel
    2 1/2  ml            chili powder
  200      g             rice
    5      ml            salt
    2 1/2  ml            cayenne pepper
    1      ml            black pepper
    1      ml            paprika
    1      ml            garlic powder
 
 1.  Trim the lamb of any excess fat.  Preheat oven to 175 =F8C .
 
 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.  Saute 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.
 
 Author’s Notes:
     This is a spicy lamb dish that I picked up originally from a local=
  newspaper.
 
     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.
 Precision     : measure the spices.
 
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