Sunday, July 6, 2008

Cajun Lamb with Rice

Cajun Lamb with Rice
Serves 2

900g/2lb boneless lamb sirloin roast
2 tablespoons vegetable oil
1 small onion, chopped
1 red pepper, seeded and diced
1 green pepper, seeded and diced
450g/1lb tomatoes, sliced
350ml/12fl oz chicken stock
1/2 teaspoon basil
1/2 teaspoon grated lemon zest
1/2 teaspoon chilli powder
225g/8oz long-grain rice
For the spice mix
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Trim the lamb of any excess fat. Combine the spice mix ingredients, and rub over the lamb. Leave to stand for 15 minutes.
• Heat the oil in a frying pan, and sear the lamb on all sides until browned. Remove the lamb to a roasting tin, and roast in the oven for 35–40 minutes.
• Add the onion and peppers to the frying pan, and sauté until soft. Add the tomatoes, stock, basil, lemon zest and chilli powder. Bring to a boil and add the rice. Reduce the heat and simmer until the liquid has been absorbed. Serve hot with the lamb.

No comments: