Recipe for "cajun-lamb"

NAME

     CAJUN-LAMB - Spicy roast lamb with rice
     This is a spicy lamb dish that I picked up originally from a
     local newspaper.

INGREDIENTS (serves 2-3)

     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 puree
     4 dl      chicken stock
     2.5 ml    basil
     2.5 ml    grated lemon peel
     2.5 ml    chili powder
     200 g     rice
          SPICE MIX
     5 ml      salt
     2.5 ml    cayenne pepper
     1 ml      black pepper
     1 ml      paprika
     1 ml      garlic powder

PROCEDURE

          (1)  Trim the lamb of any excess fat.  Preheat oven  to
               175 deg. C.
          (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.

NOTES

     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.

RATING

     Difficulty: easy.  Time: 1  hour.   Precision:  measure  the
     spices.

CONTRIBUTOR

     Rob Horn
     Infinet, North Andover, Massachusetts, USA
     {decvax, seismo!harvard}!wanginst!infinet!rhorn