Ingredients for Filipino Roast Leg Of Lamb With Sarsa
- Leg Of Lamb
- Garlic Cloves
- 2 tsp salt
- Black Pepper
- 3-4 bay leaves
- 2 tbsp lime juice
- Olive Oil
- Long Grain Rice
- Canola Oil
- Shallot
- Lamb Liver
- Sweet Paprika
- Turmeric Powder
- Cayenne Pepper
- Ground Cloves
- Chicken Stock
- 2 tbsp soy sauce
- Light Brown Sugar
- Rice Vinegar
- Bay Leaf
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How to Make Filipino Roast Leg Of Lamb With Sarsa
- Preheat oven to 400°F (200°C).
- Trim excess fat from the lamb leg.
- Cut slits all over the lamb, about 1 inch deep.
- Insert slivered garlic into the slits.
- Season lamb generously with salt and pepper.
- Place bay leaves in the bottom of a roasting pan.
- Place the lamb on top of the bay leaves.
- Drizzle 1 tbsp lime juice over the lamb.
- Roast for 30 minutes at 400°F (200°C).
- Reduce oven temperature to 325°F (160°C).
- Whisk together the remaining 1 tbsp lime juice and olive oil.
- Spoon the lime juice mixture over the lamb.
- Baste with pan juices every 15 minutes. Continue roasting until lamb reaches desired doneness (about 1 hour for medium-rare, or an internal temperature of 150°F (65°C)).
- Meanwhile, prepare the Sarsa:
- Toast rice in a small skillet over medium heat until nutty brown (5-7 minutes).
- Transfer the toasted rice to a spice grinder or blender and process into a fine powder.
- Set aside.
- Add olive oil to the same skillet. Increase heat to medium-high.
- Add shallots and garlic; sauté until lightly browned (about 3-5 minutes).
- Add chicken liver; sauté until seared (about 2-3 minutes).
- Reduce heat to low. Add paprika, turmeric, pepper, cayenne, and cloves.
- Cook, stirring for 30 seconds.
- Add chicken stock and bring to a boil.
- Remove from heat and let cool slightly.
- Scrape the mixture into a blender and puree until smooth.
- Transfer the puree to a saucepan.
- Stir in soy sauce, brown sugar, rice vinegar, and 1/2 cup of water.
- Add a bay leaf.
- Bring to a simmer.
- Stir in the toasted rice powder.
- Simmer over low heat, stirring often, until thick and smooth (15-20 minutes).
- Remove the bay leaf.
- Carve the lamb and serve with the Sarsa.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
94g
Carbs
4g
