Cajun lamb with rice

serves 2
ingredients
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.