Ingredients
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1 (4 -6 Lb) Leg of Lamb
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4 garlic cloves slivered
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1 teaspoon salt
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3⁄4 teaspoon black pepper
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8 bay leaves
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3 tablespoons lime juice
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2 tablespoons olive oil
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3 Tablespoons Long Grain Rice
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1 1⁄2 tablespoons canola oil
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1⁄2 cup chopped shallot
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3 garlic cloves (minced)
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90 90 g pork liver or 90 g beef liver
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1 teaspoon sweet paprika
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1⁄4 teaspoon turmeric powder
Directions
Prep Time: 20 m | Cook Time: 3hrs | Serves: 6-8
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
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1
Done
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Lamb: |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Sarsa: |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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Carve lamb; serve with sarsa. |
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8
Done
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9
Done
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10
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11
Done
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12
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13
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14
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15
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