Filipino Roast Leg of Lamb with Sarsa
Elevate your next dinner with the bold, exotic flavors of *Filipino Roast Leg of Lamb with Sarsa*! This show-stopping recipe infuses a tender, juicy leg of lamb with a rich marinade of soy sauce, calamansi juice, garlic, ginger, and brown sugar, creating a perfect balance of savory, tangy, and slightly sweet notes. After roasting to perfection, the lamb is paired with a uniquely Filipino sarsa sauce—made with banana ketchup, breadcrumbs, and chicken stock—for a velvety, flavor-packed accompaniment. Searing the lamb before roasting ensures a beautifully golden crust, while regular basting locks in moisture for a melt-in-your-mouth texture. Serve this dish as a centerpiece at a family gathering or special occasion, garnished with fresh herbs or calamansi slices for a stunning presentation. Whether you're craving a taste of the Philippines or simply looking to elevate your lamb game, this recipe promises a culinary experience like no other!
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Recipe Information
Ingredients
- 2.5 kg leg of lamb
- 120 ml soy sauce
- 60 ml calamansi juice (or lime juice if unavailable)
- 6 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp brown sugar
- 1 tsp peppercorns, crushed
- 1 tsp salt
- 2 tbsp olive oil
- 2 onions, sliced
- 250 ml water
- 120 ml banana ketchup
- 4 tbsp breadcrumbs
- 2 tbsp butter
- 500 ml chicken stock
Instructions
Preheat your oven to 180°C (350°F).
In a bowl, whisk together soy sauce, calamansi juice, minced garlic, grated ginger, brown sugar, crushed peppercorns, and salt.
Rub the marinade all over the leg of lamb, ensuring even coverage. Let it marinate at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.
Remove the lamb from the skillet and set aside. In the same skillet, sauté the sliced onions until softened and fragrant, about 3-5 minutes.
Pour the water into the skillet, scraping the bottom to deglaze. Return the lamb to the skillet, then transfer to the preheated oven.
Roast the lamb for 90 minutes, basting every 30 minutes with the pan juices. Adjust cooking time based on the desired level of doneness (use a meat thermometer for accuracy).
While the lamb is roasting, prepare the sarsa. In a saucepan, melt the butter over medium heat. Stir in the breadcrumbs and cook until lightly toasted.
Add banana ketchup and chicken stock to the saucepan. Stir well and bring to a simmer. Cook until the sauce thickens slightly, about 10 minutes. Season to taste with salt and pepper.
Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before carving.
Serve the sliced lamb with the sarsa gravy on the side. Garnish with fresh herbs or calamansi slices, if desired.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1345 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
