| 1 | Trim the lamb of any excess fat. |
| 2 | Preheat oven to 350 °F. |
| 3 | Mix together the spice mix ingredients, and rub over the lamb. |
| 4 | Let stand for 15 minutes. |
| 5 | Heat oil in a skillet. |
| 6 | Sear the lamb until all sides are browned. |
| 7 | Remove lamb to a roasting pan. |
| 8 | Roast lamb for 35 to 40 minutes. |
| 9 | While the lamb is cooking, add onions and peppers to the skillet used for searing the lamb. |
| 10 | Saute until soft. |
| 11 | Add tomatoes, chicken stock, basil, lemon and chili powder. |
| 12 | Bring to a boil and add the rice. |
| 13 | Reduce heat and simmer until liquid is absorbed. |
| 14 | Notes: * this is a spicy lamb dish that i picked up originally from a local newspaper. |
| 15 | Yield: serves 2-* often when boning a leg of lamb you end up with a very ragged piece of meat. |
| 16 | Just chop it up into boxy pieces and use more spice mix to cover all the surfaces. |
| 17 | You will be slicing up the roast before serving anyhow. |
| 18 | : difficulty: easy. |
| 19 | : time: 1 hour. |
| 20 | : precision: measure the spices. |
| 21 | : rob horn : infinet, north andover, massachusetts, usa : decvax, seismo!harvard!wanginst!infinet!rhorn : |
