In the Philippines, the Easter roast would more likely be kid. The flavour is very similar in fact, younger goat is even milder than spring lamb. Sarsa is Filipino for salsa, or sauce, and this sarsa is commonly served with other grilled meats, too, especially pork.
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 shallots
- 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 cloves
- 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
Steps
- 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 400°F/200°C oven for 30 minutes. Reduce temperature to 325°F/160°C. 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 150°F/65°C.
- 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.
