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Cajun Lamb Over Wild Rice Recipe, Too Many Cooks Embarrassing Cooking Story... July 29, 2004

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Cajun Lamb Over Wild Rice


1 (1-2 pounds) lamb roast, sirloin or top round roast
1/4 teaspoon black pepper
1 tablespoon oil
1/4 teaspoon chili powder
6 servings wild rice, instant, prepared as directed
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon cayenne pepper


Stir together Cajun seasoning mix and rub into lamb. Let stand 15 minutes.
Heat oil to medium heat and brown lamb on all sides. Place
lamb in shallow roasting pan and roast in 350 F oven for 35-40 minutes or until meat thermometer registers 150 F for medium rare.
When lamb has reached desired doneness, remove from oven and let rest 5 minutes. Slice lamb on diagonal and serve over heated wild rice.

Contributor : zashin-Thanks!

Please rate this recipe under category: Cajun/Creole *****************************************
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Embarrassing Cooking Story-posted by-BriRun1 at the message board:

"Too many cooks...

I am sure you have all heard the expression "too many cooks spoil the soup" or broth etc.

I am here to tell you that too many cooks spoil the eggs as well.

In the early 70's I was camping with the Scouts along with my younger brother, Scott. We were assigned to make breakfast one morning. On the menu was scrambled eggs made from powdered eggs. (Don't all say YUCK!!! at once) They were NOT like Mama used to make under the best of circumstances...

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(Wait till you see this one!) Thanks BriRun1!

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