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 g chopped lamb liver or 90 g chicken livers or 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
INSTRUCTIONS:
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°F oven for 30 minutes. Reduce temperature to 325°F 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°F.
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 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 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.
Source: Food
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