adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cuban lamb with lime rice
0 Likes
Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
Exciting Cuban-inspired zesty lamb dinner!
Ingredients:
  • 2kg leg of lamb
  • 2 large garlic cloves, finely chopped
  • 4.00 tsp dried oregano
  • 1/2 tsp allspice
  • 5.00 gm ground cumin
  • 2 tsp finely grated lime rind
  • 2 red birds-eye chillies, finely chopped
  • 200.00 gm white rice
  • 255.00 gm chicken stock
  • 3 green onions, chopped
  • 1 small green capsicum, finely chopped
  • 42.00 gm lime juice
  • 400g can red kidney beans, drained, rinsed
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Score the top of the lamb with 6 to 8 deep slices using a large knife. Put the lamb in a large baking dish. Mix oil, garlic, oregano, allspice, cumin, lime rind, and chili in a bowl. Rub the mixture all over the lamb.
  • Roast uncovered for 2 hours for medium doneness or until desired doneness is reached, tenting loosely with foil if necessary to prevent over-browning. Let it rest covered before serving.
  • While the rice cooks, combine rice, stock, and 1/2 cup of cold water in a saucepan over high heat. Bring to a boil, then reduce heat to low and simmer for 10 to 12 minutes until rice is tender and liquid is absorbed. Stir in onion, capsicum, oregano, lime juice, and kidney beans. Let it sit for 2 minutes before serving.
  • Garnish the succulent lamb with a side of zesty lime-infused rice.

Similar Recipes