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
It is quite feasible to trace the history of recipes way back into distant history, in fact as far as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these ancient recipes were just primitive pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius also informs us how the ancient cooks were skilled in the use of many different herbs and spices, including a few you will know such as basil, rue and dill. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs created a surge in books on cooking, the majority of which are now in private collections. During the following few centuries, the upper-class families of the West strove to lay on the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. Even so, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and publishing recipes for their fellow cooks to enjoy. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Cajun Lamb With Rice recipe.
