Barbecued leg of lamb with Thai green spices

barbecued leg of lamb with Thai green spices

Serves 4

  • For the marinade

  • 10 kaffir lime leaves, torn

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

  • 2 sticks lemon grass, trimmed and roughly chopped

  • 4 cloves garlic, pressed

  • 1 bunch 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 quality leg of lamb, butterflied

  • sea salt

  • freshly ground black pepper

  • 400 ml coconut milk

  • 1 fresh red chilli, deseeded and chopped

  • juice of optional 1 lime

Preheat your oven to 170°C/325°F/gas 3. Place the kaffir 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. Most of it will fall off during cooking, but it will still give the meat the most fantastic flavour. Season the lamb well 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 so the flames have a chance to die down nicely. Make sure you have coals piled up high on one side so it's super hot and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven and cut or break it into a few big chunks, this way it'll be much easier to handle.



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. Give the meat about 10 minutes like this, to build up the colour.



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. An absolute showstopper.

Nutritional Information

Barbecued leg of lamb with Thai green spices

Chargrilled and succulent with an aromatic marinade

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Serves 4
1h 35m (plus resting time)
Super easy
Method

This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. 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.

Preheat your oven to 170°C/325°F/gas 3. Place the kaffir 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. Most of it will fall off during cooking, but it will still give the meat the most fantastic flavour. Season the lamb well 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 so the flames have a chance to die down nicely. Make sure you have coals piled up high on one side so it's super hot and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven and cut or break it into a few big chunks, this way it'll be much easier to handle.

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. Give the meat about 10 minutes like this, to build up the colour.

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. An absolute showstopper.

Nutritional Information Amount per serving:
  • Calories 1432 72%
  • Carbs 4.3g 2%
  • Sugar 2.7g 3%
  • Fat 102.9g 147%
  • Saturates 45.0g 225%
  • Protein 122.0g 271%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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