Filipino Roast Leg Of Lamb With Sarsa Recipe

Name: Filipino Roast Leg Of Lamb With Sarsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -6 lb) leg of lamb; 4 garlic cloves, slivered; 1 teaspoon salt; 3/4 teaspoon black pepper; 8 bay leaves; 3 tablespoons lime juice; 2 tablespoons olive oil; Sarsa; 3 tablespoons long-grain rice; 1 1/2 tablespoons canola oil; 1/2 cup chopped shallot; 3 garlic cloves, minced; 90 90 g pork liver or 90 g beef liver; 1 teaspoon sweet paprika; 1/4 teaspoon turmeric powder; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cloves; 1 1/2 cups chicken stock; 2 tablespoons soy sauce; 1 tablespoon light brown sugar; 1 tablespoon rice vinegar; 1 bay leaf

Servings: persons

1 (4 -6 lb) leg of lamb
4 garlic cloves, slivered
1 teaspoon salt
3/4 teaspoon black pepper
8 bay leaves
3 tablespoons lime juice
2 tablespoons olive oil
Sarsa
3 tablespoons long-grain rice
1 1/2 tablespoons canola oil
1/2 cup chopped shallot
3 garlic cloves, minced
90 90 g pork liver or 90 g beef liver
1 teaspoon sweet paprika
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 cups chicken stock
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 bay leaf

1
Lamb:
2
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. Drizzle with 1 tbsp of lime juice.
3
Roast in 400u00b0F oven for 30 minutes. Reduce temperature to 325u00b0F Whisk together the remaining lime juice and oil; spoon over lamb. Baste with pan juices for 15 minutes until lamb reaches desired doneness, about 1 hour for medium rare or internal temperature of 150u00b0F.
4
Sarsa:
5
In a 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 saute until lightly browned. Add liver; saute until seared. Reduce heat to low; add paprika,turmeric, pepper, cayenne and cloves. Cook, stirring for 30 seconds. Add stock and bring to a boil; remove from heat and let cool slightly.
6
Scrape mixture into blender; puree and transfer to saucepan. Stir in soy sauce, sugar, vinegar and 1/2 cup water; add bay leaf. Bring to a simmer; stir in the rice powder. Simmer over low heat, stirring often, until thick and smooth, 15 to 20 minutes. Remove bay leaf and transfer to a bowl.
7
Carve lamb; serve with sarsa.

6292

kcal

Calories

405

Fat

Carbs

631

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 (4 -6 lb) leg of lamb, 4 garlic cloves, slivered, 1 teaspoon salt, 3/4 teaspoon black pepper, and more.

Yes, Filipino Roast Leg Of Lamb With Sarsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filipino Roast Leg Of Lamb With Sarsa

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