Cajun Lamb with Rice
Submitted by kareylynnb
Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.
YIELD
2 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsDown in Cajun country, they’ll put a spice rub on just about anything. Turns out lamb is no exception, and it works like a charm.
A boneless lamb sirloin gets rubbed down with a homemade Cajun blend of cayenne, black pepper, paprika, salt, and garlic powder, then seared hard in a hot skillet and roasted until it’s blushing pink in the center.
While the lamb rests, you build the rice right in the same skillet: sauteed onions and red and green bell peppers, tomatoes, chicken stock, basil, lemon zest, and chili powder, all simmered together until the rice soaks up every drop.
Slice the lamb thin, fan it over that spiced rice, and let the good times roll.
Kitchen Tips
- Let the rub sit for 15 minutes before searing. This gives the spices time to bloom and adhere to the surface of the meat.
- Sear on all sides until you’ve got a dark crust. That Maillard reaction is where the Cajun flavors really come alive.
- Use the same skillet for the rice. All those browned spice bits left from searing the lamb go right into the rice for extra depth.
- Don’t lift the lid while the rice simmers. Let it absorb the liquid undisturbed for fluffy, separate grains.
Ingredients
Directions
Trim the lamb of any excess fat.
Preheat oven to 350℉ (180℃).
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.
Sauté 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.
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