1. Lamb: 2. 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. 3. 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. 4. Sarsa: 5. 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. 6. 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. 7. Carve lamb; serve with sarsa. ---------------------------------------------------------------------------
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