cajun lamb roast

Cajun Lamb Roast

Dave DeWitt Recipes Leave a Comment

Ingredients

1 (1- to 2-pound) boneless lamb roast, sirloin or top round

Olive oil

2 teaspoons coarse kosher salt
2 teaspoons ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon hot smoked paprika
1/2 teaspoon garlic powder
1/2 cup mint leaves, minced

Instructions

Stir together salt, cayenne, black pepper, chile powder, paprika and garlic powder in a small bowl. Coat the lamb with olive oil and liberally rub the spice mixture onto the lamb. Let stand at least 30 minutes or up to three hours.

Coat the bottom of a Dutch oven with oil and heat over medium-high heat. Brown the lamb on all sides. Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium-rare, 160 degrees F. for medium or 170 degrees F. for well-done. When lamb has reached the desired temperature, remove it from the oven and let it rest 10 minutes. Slice the lamb on the diagonal before serving.

green chile fruit cake

Green Chile Fruitcake

Dave DeWitt Recipes Leave a Comment

Before you go on to another recipe, stop and give this a try! This is not the famed “traveling fruitcake” recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever. Read more great spicy cake recipes by Dave DeWitt here.

Ingredients

3 cups chopped pecans (about 12 ounces)
2 cups chopped candied pineapple (about 10 ounces)
3/4 cup chopped dried mangos
1/3 cup chopped candied orange peel (about 1 1/2 ounces)
1 3/4 cups plus 3 tablespoons all purpose flour
1 cup butter, at room temperature
1 cup sugar
5 eggs
1/2 cup green chile, roasted, peeled, stems and seeds removed, chopped
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 teaspoon banana extract
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar

Instructions

Position the oven rack in lowest third of oven, and preheat to 250 degrees F. Grease and flour a 12-cup bundt pan.

In a large bowl, mix the pecans and fruits with 3 tablespoons flour. In another large bowl, cream the butter with the sugar with an electric mixer until light and fluffy. Beat in the eggs 1 at a time. Stir in the green chile, vanilla, lemon and banana extracts. Sift the 1 3/4 cups flour with the baking powder and salt. Add the dry ingredients to the batter and stir until blended. Mix the fruit mixture into batter.

Pour the batter into the prepared pan. Bake the cake until it turns golden brown and a toothpick inserted into the center comes out clean, about 2 1/2 hours. Cool in the pan on a rack for about 15 minutes. When the 15 minutes is up, turn it out onto the rack to cool. Dust with powdered sugar.