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."
photo by Engrossed
- Ready In:
- 3hrs
- Ingredients:
- 22
- Serves:
-
6-8
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
-
Sarsa
- 3 tablespoons long-grain rice
- 1 1⁄2 tablespoons canola oil
- 1⁄2 cup chopped shallot
- 3 garlic cloves, minced
- 90 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
-
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
