Mexican Lamb & Spanish Rice
Designed for professional chefs, check out this Mexican Lamb & Spanish Rice recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Demi Glace Sauce, Knorr Tomato Powder, Knorr Chicken Stock Powder and Knorr Lime Seasoning Powder.
Main Courses
Ingredients
Lamb:
-
Lamb leg, butterflied, trimmed 3.0 kg
-
Garlic, crushed 10.0 g
-
Cumin powder 15.0 g
-
Smoked paprika 10.0 g
-
Oregano, dry 2.0 g
-
Chilli, powder 5.0 g
-
Salt 15.0 g
-
Olive oil 50.0 ml
Rice:
-
Olive oil 30.0 ml
-
Onions, chopped 100.0 g
-
Garlic, minced 20.0 g
-
Jalapenos, chopped 20.0 g
-
Coriander, freshly chopped 20.0 g
-
Parsley, freshly chopped 20.0 g
-
Water 2.0 l
-
Sweet corn kernels 200.0 g
-
Basmati rice 1.5 kg
-
Cumin powder 15.0 g
To Serve:
-
Coriander leaves 20.0 g
-
Tomato salsa 200.0 g
Preparation
-
Lamb:
- Using a sharp knife, cut 1 cm deep slashes, about 2 cm apart across the skin of the lamb.
- Sprinkle all spices and Knorr Demi Glace Sauce and rub all over the lamb.
- Place in a roasting pan, wrap it with aluminium foil and roast in the oven at 170°C for about 1.5 hours, or until cooked through to a preferred degree.
- Remove from the oven, and rest for 15 minutes before cutting.
- Pull the lamb legs into big chunks and mix in the remaining juice from the pan.
-
Rice:
- Sauté onion, garlic, jalapenos, coriander and parsley in olive oil.
- Add hot water, Knorr Tomato Powder, the corn kernels and the washed rice.
- Season with cumin powder and Knorr Chicken Stock Powder.
- Stir gently, cover and let cook.
-
To Serve:
- Plate rice in a chafing dish.
- Top with lamb pieces.
- Garnish with prepared Mexican Tomato Salsa and coriander leaves.
