Filipino Roast Leg Of Lamb With Sarsa Food

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FILIPINO ROAST LEG OF LAMB WITH SARSA



Filipino Roast Leg of Lamb With Sarsa image

This recipe is from Homemakers magazine's Easter edition. While lamb is not popular in the Philippines, its cousin, the goat's kid is considered a delicacy particularly in the south. It has a milder and more delicate flavour than spring lamb. Sarsa means sauce or salsa in Filipino and it is commonly served with grilled meats particularly the lechon, a suckling pig roasted in spit fire.

Provided by Pinaygourmet 345142

Categories     Lamb/Sheep

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 22

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
3 tablespoons long-grain rice
1 1/2 tablespoons canola oil
1/2 cup chopped shallot
3 garlic cloves, minced
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

Steps:

  • 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.

Nutrition Facts : Calories 773.7, Fat 50.5, SaturatedFat 18.9, Cholesterol 260.1, Sodium 995.6, Carbohydrate 14.2, Fiber 0.5, Sugar 3.5, Protein 62.5

LEG OF LAMB SOUVLAKI



Leg of Lamb Souvlaki image

"It's no secret that I love meat, and growing up, we ate a lot of lamb," says Michael.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 10

2 shallots, minced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
2 tablespoons chopped fresh oregano, plus more for topping
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2- to 2-inch chunks
Freshly ground pepper
1 cup plain Greek yogurt

Steps:

  • Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
  • Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
  • Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.

ROASTED LEG OF LAMB WITH SAFFRON AND OLIVE SALSA



Roasted Leg of Lamb with Saffron and Olive Salsa image

Provided by Cat Cora

Categories     main-dish

Time 2h40m

Yield about 10 to 12 servings

Number Of Ingredients 16

1 cup Champagne vinegar
1/2 teaspoon saffron threads
2 cups olive oil
1 cup oil-cured olives, pitted and finely chopped
1 tablespoon preserved lemon, diced small
1 tablespoon cracked black pepper
1 (5 to 6 pound) leg of lamb, trimmed of excess fat
1/4 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon finely chopped fresh oregano
l lemon, juiced
2 teaspoons salt
1 teaspoon freshly ground black pepper
8 small sprigs rosemary
3 cloves garlic, thinly sliced
1 cup red wine

Steps:

  • Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify. Add the olives, lemon, and pepper. Set aside.
  • Make the lamb: Preheat the oven to 500 degrees F.
  • Using a knife, make 8 deep slits into the meatiest parts of the lamb. Rub the lamb all over with the oil, oregano, lemon, and salt. Tuck the rosemary and garlic into the slits.
  • Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes. Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound. Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium. (Add about a cup water to the roasting pan to keep drippings moist, if desired.) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness. (The internal temperature will rise as the meat rests.)
  • Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes.
  • Meanwhile, place the roasting pan over high heat. Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly. Skim fat from the juices.
  • Thinly slice the lamb and transfer to a warmed platter. Pour the juices over the lamb and top with the salsa. Serve immediately with orzo or white rice.

ROAST LEG OF LAMB WITH SALSA VERDE



Roast Leg of Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories     Lamb     Onion     Roast     Easter     Dinner     Lemon     Mint     Parsley     Capers     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
1 tablespoon minced garlic

Steps:

  • Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
  • Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

SPIT-ROASTED LEG OF LAMB WITH TZATZIKI



Spit-Roasted Leg of Lamb with Tzatziki image

This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).

Yield serves 8 as a main course

Number Of Ingredients 20

1 (5- to 6-pound) leg of lamb, butterflied and trimmed
2 cloves garlic, thinly sliced, plus 1 clove minced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
4 tablespoons extra-virgin olive oil
Tzatziki (recipe follows)
2 cups whole or nonfat Greek yogurt
1/4 teaspoon salt
1/2 English cucumber, peeled and seeded
3 to 4 cloves garlic, minced
2 tablespoons minced fresh mint
1 1/2 tablespoons minced fresh dill
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
(makes 2 1/4 cups)

Steps:

  • Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
  • Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
  • In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
  • Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
  • Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
  • Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
  • Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.

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