Filipino Roast Leg of Lamb with Sarsa

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By: Andrew Chase

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.

Ingredients

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); 4 cloves garlic, slivered; 1 tsp (5 mL) salt; 3/4 tsp (4 mL) black pepper; 8 bay leaves; 3 tbsp (45 mL) lime juice; 2 tbsp (30 mL) olive, peanut or vegetable oil
Sarsa:: 3 tbsp (45 mL) long-grain rice; 1-1/2 tbsp (22 mL) peanut or vegetable oil; 1/2 cup (125 mL) chopped shallot; 3 cloves garlic, minced; 3 oz (90 g) lamb, chicken, pork or beef liver, chopped; 1 tsp (5 mL) sweet paprika; 1/4 tsp (1 mL) turmeric powder; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) cayenne pepper; Pinch ground clove; 1-1/2 cups (375 mL) chicken stock; 2 tbsp (30 mL) soy sauce; 1 tbsp (15 mL) light brown sugar; 1 tbsp (15 mL) cane or rice vinegar; 1 bay leaf

Preparation

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 400F/200C oven for 30 minutes. Reduce temperature to 325F/160C. 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 150F/65C.

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.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	308
Protein	33 g
Fat (total)	14 g
Sat. Fat	4 g
Carbohydrate	9 g
Cholesterol	156 mg
Sodium	778 mg
Calcium	2 % RDI
Iron	28 % RDI
Vitamin A	56 % RDI
Vitamin C	7 % RDI
Folate	27 % RDI

Also in this menu:

Lamb: The Easter classic

Source

Homemakers Magazine: April 2006

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