Food > Recipe Directory > Courses/Meal Type > Dinner > Filipino Roast Leg of Lamb with Sarsa
Filipino Roast Leg of Lamb with Sarsa Recipe
Filipino Roast Leg of Lamb with Sarsa
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
| 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:
Source
Homemakers Magazine: April 2006
Comments
get your
Download of the Month
Weekly meal budget tracker
Could you cut your grocery bill without sacrificing nutrition, variety and taste? Find out by pricing out how much you're spending on your average dinner meal.
Download now!Contests
Partners
Transcontinental Media contact information
Médias Transcontinental
- Street Address
- 1100 Boulevard René-Lévesque Ouest
- Extended Address
- 24th floor
- Locality
- Montréal
- Region
- QC
- Country
- CA
- Postal Code
- H3B 4X9
- Latitude
- 45°29' 55" N
- Longitude
- 73°34' 13" W
- Work
- +1 514 392 9000
- Fax
- +1 514 392 1489