Cajun lamb with rice







Cook Time

55-60 Min


  • 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.
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