1 boneless lamb sirloin roast (approx. 2 lbs)
1 Tablespoon Curt's Cooking Spice
2 Tablespoon Olierie garlic extra virgin olive oil
1 small onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5 ounce) can of fire roasted diced tomatoes
1 1/2 cup chicken stock
1/2 teaspoon basil
1/2 teaspoon grated lemon peel
1/2 teaspoon chili powder
1 cup rice

Trim the lamb of any excess fat. Preheat oven to 350 degrees F. Rub Curt's Cooking Spice
all over the lamb. Let stand for 15 minutes. Heat oil in a skillet. Sear the lamb until all sides
are browned. Remove lamb to a roasting pan. Roast lamb for 35 to 40 minutes or until meat
thermometer inserted into the thickest part of the roast registers 170 degrees. While the
lamb is cooking, add onions and peppers to the skillet used for searing the lamb. Saute until
soft. Add tomatoes, chicken stock, basil, lemon and chili powder. Bring to a boil and add the
rice. Reduce heat to low, cover skillet and simmer until liquid is absorbed; 20 -25 minutes.
Cut the lamb into 1/2" slices and serve with the rice. Serves 4.

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