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| General Category : Main Course |
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| Food Group : Meat-Lamb, Rice |
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| Cuisine Type : Other Asian-Pacific |
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| Preparation Method : Roast |
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| Other Criteria : Easter |
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| In the Philippines, the Easter roast would more likely be kid. The flavour is very similar – in fact, younger goat is even milder than spring lamb. Sarsa is Filipino for salsa, or sauce, and this sarsa is commonly served with other grilled meats, too, especially pork. |
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Ingredients
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1 leg of lamb (4 to 6 lb/2 to 2.7 kg) or 2 legs suckling lamb (2 to 3 lb/1 to 1.5 kg each) |
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4 cloves garlic, slivered |
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1 tsp (5 mL) salt |
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3/4 tsp (4 mL) black pepper |
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8 bay leaves |
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3 tbsp (45 mL) lime juice |
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2 tbsp (30 mL) olive, peanut or vegetable oil |
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Sarsa: |
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3 tbsp (45 mL) long-grain rice |
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1-1/2 tbsp (22 mL) peanut or vegetable oil |
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1/2 cup (125 mL) chopped shallots |
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3 cloves garlic, minced |
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3 oz (90 g) lamb, chicken, pork or beef liver, chopped |
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1 tsp (5 mL) sweet paprika |
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1/4 tsp (1 mL) turmeric powder |
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1/4 tsp (1 mL) black pepper |
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1/4 tsp (1 mL) cayenne pepper |
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Pinch ground cloves |
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1-1/2 cups (375 mL) chicken stock |
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2 tbsp (30 mL) soy sauce |
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1 tbsp (15 mL) light brown sugar |
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1 tbsp (15 mL) cane or rice vinegar |
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1 bay leaf |
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Preparation
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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. Sprinkle with 1 tbsp/15 mL of the lime juice.
Roast in 400°F/200°C oven for 30 minutes. Reduce temperature to 325°F/160°C. Whisk together remaining lime juice and oil; spoon over lamb. Baste with pan juices every 15 minutes until lamb reaches desired doneness, about 1 hour for medium-rare or internal temperature of 150°F/65°C.
Sarsa: Meanwhile, in 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 boil; remove from heat and let cool slightly.
Scrape mixture into blender; purée and transfer to saucepan. Stir in soy sauce, sugar, vinegar and 1/2 cup/125 mL water; add bay leaf. Bring to simmer; stir in rice powder. Simmer over low heat, stirring often, until thick and smooth, 15 to 20 minutes. Remove bay leaf and transfer to bowl.
Carve lamb; serve with sarsa.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 308 cal, 33 g pro, 14 g total fat (4 g sat. fat), 9 g carb, 0 g fibre, 156 mg chol, 778 mg sodium. % RDI: 2% calcium, 28% iron, 56% vit A, 7% vit C, 27% folate.
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Source
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Homemakers Magazine: April 2006
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