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.

• Ready In: 3 hrs
• 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  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.