BBQ leg of lamb with Thai spices
From capedread 16 years ago
- 80 minutes to make
- Serves 4
An absolute showstopper. The green Thai spices build up layer of fragrant flavour. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBq to get that lovely charred crust.
Ingredients
- for the marinade: shopping list
- 10 lime leaves, torn shopping list
- 2 thumb-sized pieces of fresh ginger, peeled and roughly chopped shopping list
- 2 sticks of lemon grass, trimmed and roughly chopped shopping list
- 4 cloves of garlic, peeled shopping list
- a bunch of fresh coriander, leaves picked shopping list
- 2 green chillies, roughly chopped shopping list
- 4 tablespoons olive oil shopping list
- juice of 2 limes shopping list
- for the lamb: shopping list
- 1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you) shopping list
- sea salt and freshly ground black pepper shopping list
- 1 x 400ml tin coconut milk shopping list
- 1 fresh red chilli, deseeded and chopped shopping list
- optional: juice of 1 lime shopping list
How to make it
- Preheat your oven to 170°C/325°F/gas 3. Place the lime leaves, ginger, lemon grass, garlic, most of the coriander and chillies into a large pestle and mortar or a food processor and bash or pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.
- Rub the marinade all over the lamb, making sure you get into all the nooks and crannies and place it in a roasting tray. Cover with tinfoil and pop it in the preheated oven for about an hour.
- After half an hour or so, light your BBQ .Place the lamb on the hot side of the barbie with the tray with all its juices on the cooler side. Squeeze a bit more lime juice into the tray if you like – you want the acidity to be like a mint sauce. Turn the meat regularly, basting it in the juices from the tray as you go. This will give you a nice, dark crust.
- Once your meat is done, remove it to a board, cover loosely with foil and leave to rest. Pour the coconut milk into the tray and allow it to bubble for a couple of minutes until thickened.
- Carve your lamb into chunky slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped chilli and the remaining coriander.
People Who Like This Dish 7
- DOLCELISA NEW YORK, NY
- ditty Brisbane, AU
- madosh Adelaide, AU
- trigger MA
- lkredhat San Rafael, CA
- clbacon Birmingham, AL
- texaschef DALLAS, TX
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 2 people-
I will have to omit the lime leaves and zest a lime instead.
You are right this is a show stopper.
Thank you
Michael
trigger
in loved it
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This is an absolute mouth watering dish - I WILL make it sometime soon - Because it can be finished off on the BBQ I can see it becoming very popular with my mates that like to cook - thanks
ditty
in Brisbane loved it
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