Ingredients
-
1
-
4
-
1
-
3/4
-
8
-
3
-
2
-
-
3
-
1 1/2
-
1/2
-
3
-
90
-
1
-
1/4
Directions
Filipino Roast Leg of Lamb With Sarsa,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.,This turned out very good. The lamb wasn’t much different than regular roast lamb but I love lamb any way it’s made. The Sarsa was a fancy addition and wasn’t as complicated as it seemed it was going to be. I had to resort to chicken livers. I didn’t know how much 90 grams was so I bought 2 containers which ended up only being about 75 grams on my scale…So it’s probably just over 2 lbs of liver? Anyhow the Sarsa turned out like a nice pate and was interesting with the lamb but I liked it better with rice. Also the instructions didn’t say what to do with the olive oil for the lamb. I mixed it with the lime juice and poured it over the lamb. Thanks for the recipe.
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Steps
|
1
Done
|
Lamb: |
|
2
Done
|
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. |
|
3
Done
|
Roast in 400f Oven For 30 Minutes. Reduce Temperature to 325f 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 150f. |
|
4
Done
|
Sarsa: |
|
5
Done
|
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 Saut Until Lightly Browned. Add Liver; Saut 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. |
|
6
Done
|
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. |
|
7
Done
|
Carve Lamb; Serve With Sarsa. |
