Cajun Lamb with Rice    HT   MC  Caribbean 70min

Serves 4     Hot   Lamb   Vegetables  Grains  Main Course   Dairy free Eggless West Indian  Indies  Nth America  North American

Ingredients

1 x 1.2kg/2 ½ lb Boneless Leg of Lamb

3 tbsp Vegetable Oil

1 Large Onion, chopped

2 Red Capsicum, diced

2 Green Capsicum, diced

675g/1lb tinned Chopped Tomatoes

300ml/10fl.oz. Fresh Stock

1 teasp Fresh Basil, chopped

1 teasp Grated Lemon Rind

1 teasp Chilli Powder

350g/12oz Long Grain Rice

For the Spice Rub

1 level teasp salt

½ teasp Cayenne Pepper

½ teasp Black Pepper

½ teasp Paprika

½ teasp Garlic Salt

Instructions

1. Preheat the oven to Preheat oven to 180C, 350F, Gas mark 4. Trim the lamb of any excess fat.

2. Mix together the spice rub ingredients, and rub over the lamb. Let it stand for 15 minutes.

3. Heat oil in a large frying pan and add the lamb and cook over a high heat until all sides are browned. Remove to a roasting pan. Roast the lamb for 40-50 minutes.

4. While the lamb is cooking, add onions and peppers to the frying pan used for searing the lamb. Fry gently until soft then add the tomatoes, stock, basil, lemon, and chilli powder. Bring to a boil then add the rice. Reduce heat and simmer until the rice is tender.

5. To serve - carve the lamb into strips. Place the rice mixture on a warmed serving platter and top with the meat. Serve hot.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Caribbean Recipes

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