Filipino Roast Leg Of Lamb With Sarsa - cooking recipe

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

Preparation

Lamb:
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.
Roast in 400\u00b0F oven for 30 minutes. Reduce temperature to 325\u00b0F 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 150\u00b0F.
Sarsa:
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.
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.
Carve lamb; serve with sarsa.