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Ingredientes
- 1 x Boneless lamb sirloin roast (approx. 2 lbs)
- 2 Tbsp. Veg. oil
- 1 sm Onion, minced
- 1 x Red bell pepper, diced
- 1 x Green bell pepper, diced
- 1 lb Tomatoes, sliced, in puree
- 1 1/2 c. Chicken stock
- 1/2 tsp Basil
- 1/2 tsp Grated lemon peel
- 1/2 tsp Chili pwdr
- 1 c. Rice
- 1 tsp Salt
- 1/2 tsp Cayenne pepper
- 1/4 tsp Black pepper
- 1/4 tsp Paprika
- 1/8 tsp Garlic pwdr
Direcciones
- 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 min. Heat oil in a skillet. Sear the lamb till all sides are browned.
- Remove lamb to a roasting pan. Roast lamb for 35 to 40 min.
- While the lamb is cooking, add in onions and peppers to the skillet used for searing the lamb. Saute/fry till soft. Add in tomatoes, chicken stock, basil, lemon and chili pwdr. Bring to a boil and add in the rice. Reduce heat and simmer till liquid is absorbed.
- NOTES:* This is a spicy lamb dish which 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 pcs 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 2 servings | |
| Calories 551 | |
| Calories from Fat 135 | 25% |
| Total Fat 15.29g | 19% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1470mg | 61% |
| Potassium 1006mg | 29% |
| Total Carbs 92.04g | 25% |
| Dietary Fiber 7.4g | 25% |
| Sugars 10.28g | 7% |
| Protein 11.68g | 19% |
