1 boneless lamb sirloin roast (approx, . 2 lbs)
2 tbsp cooking oil
1 small onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 lb tomatoes, sliced, in puree
1 1/2 cup chicken stock
1/2 tsp basil
1/2 tsp grated lemon peel
1/2 tsp chili powder
1 cup rice
SPICE MIX
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp paprika
1/8 tsp garlic powder
Directions
Trim the lamb of any excess fat. Preheat oven to 350 degrees F. Mix
together the spice mix ingredients, and rub over the lamb. Let stand
for 15 minutes. Heat oil in a skillet. Sear the lamb until all sides
are browned. Remove lamb to a roasting pan. Roast lamb for 35 to 40
minutes.
While the lamb is cooking, add onions and peppers to the skillet used
for searing the lamb. Saute until soft. 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:
* This is a spicy lamb dish that I picked up originally from a local
newspaper. Yield: serves 2-3.
* 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.
: Time: 1 hour.
: Precision: measure the spices.
: Rob Horn
: Infinet, North Andover, Massachusetts, USA
: {decvax, seismo!harvard}!wanginst!infinet!rhorn
: Copyright (C) 1986 USENET Community Trust
Servings: 2 servings
Cajun Lamb With Rice Recipe brought to you by Recipe Ideas
Categories: Cajun; Lamb; Meat; Rice; Vegetable
The History of Recipes
We can read the history of `recipes` far back into the distant past, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also recounts how the ancient chefs made use of a good variety of spices, including some that we all recognise like thyme, mint and parsley. Later on, we find a couple of recipe books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals served to the upper classes. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an eruption in recipe books, many of which are now in academic collections. By the advent of the twentieth century, cookbooks were highly popular as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cajun Lamb With Rice recipe.
