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.
Ingredients
Lamb:
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Lamb leg, butterflied, trimmed 3 kg
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Garlic, crushed 10 g
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Cumin powder 15 g
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Smoked paprika 10 g
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Oregano, dry 2 g
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Chilli, powder 5 g
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Salt 15 g
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Olive oil 50 ml
Rice:
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Olive oil 30 ml
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Onions, chopped 100 g
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Garlic, minced 20 g
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Jalapenos, chopped 20 g
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Coriander, fresh, chopped 20 g
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Parsley, fresh, chopped 20 g
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Water 2 l
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Sweet corn kernels 200 g
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Basmati rice 1.5 kg
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Cumin powder 15 g
To Serve:
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Coriander leaves 20 g
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Tomato salsa 200 g
Preparation
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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 oven, and rest for 15 minutes before cutting.
- Pull the lamb legs into big chunks and mix in the remaining juice from the pan.
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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.
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To Serve:
- Plate Rice in chafing dish.
- Top with lamb pieces.
- Garnish with prepared Mexican Tomato Salsa and coriander leaves.
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