Filipino Roast Leg Of Lamb With Sarsa

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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 lamb 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

Recipe

• 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.