Filipino Roast Leg of Lamb With Sarsa

May 23, 2023May 23, 20230 1
Filipino Roast Leg of Lamb with Sarsa – A Delicious Combination
in Main

Prep

25 min

Cook

1 hr 30 min

Ready In

1 hr 55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 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
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

Nutrision Information

Servings Per Recipe
8
Calories
494
Sugar
3g
Fat
25g
Filipino Roast Leg of Lamb with Sarsa is a hearty and flavorful main dish that is perfect for special occasions and family gatherings. The dish combines succulent roast lamb with a sweet and tangy sarsa sauce and long-grain rice. The flavors of the lamb and the sauce complement each other perfectly, with the rice providing a neutral base to soak up the delicious flavors. This dish is a great way to explore the flavors of Filipino cuisine and impress your guests with your culinary skills.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Cut slits in the lamb and insert slivered garlic into the slits.
3.Rub salt and pepper all over the lamb.
4.Place the bay leaves on top of the lamb and drizzle with lime juice and olive oil.
5.Roast the lamb for 1 hour and 30 minutes or until the internal temperature reaches 135°F (57°C).
6.While the lamb is roasting, cook the rice according to the package directions and set aside.
7.Heat the canola oil in a saucepan over medium heat. Add the shallots and minced garlic and cook until softened.
8.Add the liver, paprika, turmeric, black pepper, cayenne pepper, and ground cloves to the saucepan and cook for 5 minutes.
9.Add the chicken stock, soy sauce, brown sugar, rice vinegar, and bay leaf to the saucepan and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
10.Strain the sauce through a fine-mesh sieve into a bowl and discard the solids.
11.Serve the lamb with the rice and sarsa sauce on the side.

PROS

The lamb is succulent and flavorful, with a crispy exterior and a tender interior.

The sarsa sauce adds a sweet and tangy flavor to the dish, while the rice provides a neutral base to balance the flavors.

CONS

Lamb can be a relatively expensive meat, and the dish requires some planning and preparation.

The liver in the sarsa sauce may not be to everyone’s taste.

HEALTH & BENEFITS

Lamb is a good source of protein, vitamins, and minerals.
The dish is also relatively low in carbohydrates, with the sarsa sauce providing a small amount of sugar and the rice providing a neutral base.
The spices in the sarsa sauce, including paprika, turmeric, and cayenne pepper, are thought to have anti-inflammatory and antioxidant properties.

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