Filipino Roast Leg Of Lamb With Sarsa Recipes

FILIPINO ROAST LEG OF LAMB WITH SARSA

Filipino Roast Leg of Lamb With Sarsa image

This recipe is from Homemakers magazine's Easter edition. While lamb is not popular in the Philippines, its cousin, the goat's kid is considered a delicacy particularly in the south. It has a milder and more delicate flavour than spring lamb. Sarsa means sauce or salsa in Filipino and it is commonly served with grilled meats particularly the lechon, a suckling pig roasted in spit fire.

Provided by Pinaygourmet 345142

Categories Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 (4 -6 lb) leg of lamb
4 garlic cloves, slivered
1 teaspoon salt
3/4 teaspoon black pepper
8 bay leaves
3 tablespoons lime juice
2 tablespoons olive oil
3 tablespoons long-grain rice
1 1/2 tablespoons canola oil
1/2 cup chopped shallot
3 garlic cloves, minced
90 g pork liver or 90 g beef liver
1 teaspoon sweet paprika
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 cups chicken stock
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 bay leaf

Steps:

Lamb:.
Trim fat from lamb. Cut slits all over lamb; insert garlic slivers in each. Sprinkle all over with salt and pepper. Lay bay leaves in centre of roasting pan; place lamb on top. Drizzle with 1 tbsp of lime juice.
Roast in 400°F oven for 30 minutes. Reduce temperature to 325°F Whisk together the remaining lime juice and oil; spoon over lamb. Baste with pan juices for 15 minutes until lamb reaches desired doneness, about 1 hour for medium rare or internal temperature of 150°F.
Sarsa:.
In a small skillet, toast rice over medium heat until nutty brown, 5 to 7 minutes. Place in spice grinder or blender and process into fine powder. Transfer to bowl; set aside. Add oil to skillet; increase heat to medium- high. Add shallots and garlic sauté until lightly browned. Add liver; sauté until seared. Reduce heat to low; add paprika,turmeric, pepper, cayenne and cloves. Cook, stirring for 30 seconds. Add stock and bring to a boil; remove from heat and let cool slightly.
Scrape mixture into blender; puree and transfer to saucepan. Stir in soy sauce, sugar, vinegar and 1/2 cup water; add bay leaf. Bring to a simmer; stir in the rice powder. Simmer over low heat, stirring often, until thick and smooth, 15 to 20 minutes. Remove bay leaf and transfer to a bowl.
Carve lamb; serve with sarsa.

Nutrition Facts : Calories 773.7, Fat 50.5, SaturatedFat 18.9, Cholesterol 260.1, Sodium 995.6, Carbohydrate 14.2, Fiber 0.5, Sugar 3.5, Protein 62.5

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