Filipino Roast Leg of Lamb with Sarsa
- Low calorie
- Low carb
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.
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