Recipe

Bbq Leg Of Lamb With Thai Spices Recipe

	Capedread / All my dishes 1 year, 10 months ago 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... More Prep:15m Cook:80m Servings:4	Capedread
	lamb easy

Does this look good? Yeah! / Nope

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Ingredients

for the marinade:

10 lime leaves, torn

2 thumb-sized pieces of fresh ginger, peeled and roughly chopped

2 sticks of lemon grass, trimmed and roughly chopped

4 cloves of garlic, peeled

a bunch of fresh coriander, leaves picked

2 green chillies, roughly chopped

4 tablespoons olive oil

juice of 2 limes

for the lamb:

1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you)

sea salt and freshly ground black pepper

1 x 400ml tin coconut milk

1 fresh red chilli, deseeded and chopped

optional: juice of 1 lime

Directions

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.

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Comments

trigger 1 year, 7 months ago said:
I will have to omit the lime leaves and zest a lime instead.
You are right this is a show stopper.

Thank you

Michael

capedread 1 year, 7 months ago said:
I'm sure it will taste great all the same. enjoy

ditty 1 day, 17 hours ago said:
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

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