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:

1. 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 center of roasting pan; place lamb on top. Drizzle with 1 tbsp of lime juice.
2. 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:

1. 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.
2. 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.
3. Carve lamb; serve with sarsa.