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.
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 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.
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 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 sl.
Ingredients
leg of lamb, garlic cloves, salt, black pepper, bay leaves, lime juice, olive oil, long-grain rice, canola oil, shallot, lamb liver, sweet paprika, turmeric powder, cayenne pepper, ground cloves, chicken stock, soy sauce, light brown sugar, rice vinegar, bay leaf