Cajun Lamb with Rice
MC Caribbean 70min
4 Hot Lamb
Vegetables Grains Main
Course Dairy free Eggless West Indian Indies Nth America
1 x 1.2kg/2 ½ lb Boneless Leg of Lamb
tbsp Vegetable Oil
Large Onion, chopped
Red Capsicum, diced
Green Capsicum, diced
tinned Chopped Tomatoes
teasp Fresh Basil, chopped
teasp Grated Lemon Rind
teasp Chilli Powder
Long Grain Rice
the Spice Rub
level teasp salt
teasp Cayenne Pepper
teasp Black Pepper
teasp Garlic Salt
Preheat the oven to Preheat oven to 180C, 350F, Gas mark 4. Trim the lamb of any excess fat.
Mix together the spice rub ingredients, and rub over the lamb. Let it stand for 15 minutes.
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.
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.
To serve - carve the lamb into strips. Place the rice mixture on a warmed serving platter and top with the meat. Serve
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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