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    You are in: Home / Recipes / Filipino Roast Leg of Lamb With Sarsa Recipe
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    Filipino Roast Leg of Lamb With Sarsa

    Filipino Roast Leg of Lamb With Sarsa. Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Pinaygourmet #345142's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sarsa

    Directions:

    1. 1
      Lamb:.
    2. 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. 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. 4
      Sarsa:.
    5. 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. 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. 7
      Carve lamb; serve with sarsa.

    Ratings & Reviews:

    • on December 06, 2006

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Filipino Roast Leg of Lamb With Sarsa

    Serving Size: 1 (320 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 773.7
     
    Calories from Fat 454
    58%
    Total Fat 50.4 g
    77%
    Saturated Fat 18.9 g
    94%
    Cholesterol 260.0 mg
    86%
    Sodium 995.6 mg
    41%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.4 g
    13%
    Protein 62.5 g
    125%

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