Filipino Roast Leg of Lamb With Sarsa |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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. 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 chopped lamb liver or 90 g chicken livers or 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 |
Directions:
1. Lamb:.
2. 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. 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.
4. Sarsa:.
5. 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.
6. 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. Carve lamb; serve with sarsa.
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