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© David Loftus
barbequed leg of lamb with thai green spices
main courses | serves 4This is one of the very first barbeque 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.
ingredients
for the marinade:
10 kaffir 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
10 kaffir 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
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But seriously, Robert, the production time for a 50 minute television show is 100 X that...that's why they have what's called "behind the scenes". Do you think that the onions just chopped themselves too...cuz I didn't see him do it.
BTW Jamie...this is an amazing recipe...am doing it again tomorrow (hence why I'm here again).
Are having visitors for midsummers and are making leg of lamb. We have a "Weber" BBQ (the most common BBQ in DK). It is a round BBQ with a lid and ventilation you can turn up or down - is that what you call a "cool BBQ"? I will use only the BBQ, putting the lamb in the cooking tray for the first hour, but is 1½ hour enough? I was expecting to use 2-2½ hours.
xx
It was my partner's birthday the other day and Thai food was the theme,
I made a Thai green curry, based on a recipe given to me from a friend of mine who lived in Fuerteventura, Canary islands. I used to frequent his restaurant very often due to this yummy curry.
Here's the recipe...slightly different I know, but amazing!
700g - 1kg Chicken fillets
Thai green paste
1 onion (finely chopped)
1 red pepper (finely chopped)
1 green pepper (finely chopped)
thumb sized piece of ginger (grated)
2 garlic cloves (crushed)
Cup fresh coriander (ripped)
Cup fresh basil (optional)
1 stick lemon grass (finely chopped)
4/5 kaffir lime leaves
1 carrot, (grated)
2 tins coconut milk
Juice of 1 mango
dessert spoon sugar
Add splash of oil to pan & tblsp green curry paste,
Add ginger, lemon grass and garlic and fry for 30 secs on medium heat.
Add onion, peppers and carrot and fry on high heat for a further 1 min, mixing into paste well, Add coconut milk (both tins) lime leaves, mango juice and a splash of water, boil. Once boiled, reduce temperature and simmer on a low heat,
Add sugar and a pinch of salt.
Cook for 10 mins on low heat, check the taste,
then add fresh coriander (and basil if used)
Add uncooked chicken (small chunks) and cook in the sauce for approx 1/2 hour until chicken is cooked through and tender.
Add another splash of water before serving if the sauce is a little thick (it should be perfect)
et voila!
Serve with Jasmine rice mounds
ENJOY...it's delicious!
Comment please!
xx
Cooking tomorrow :)
Greetings from Spain
I want to do this on Christmas eve (it looks mouthwatering) but just a few questions: do you remove fat of the lamb before marinating and cooking or you keep it all as is? Also, if I don΄t want to BBQ later can I cut it in slices (after cooking for one hour) when cooled and then grill it in the oven? LAst question is that do you roll the lamb or just put it flat in the roasting tray?
Pls answer before 24th!!!!!
This one I make for my gf Sabrina yesterday night. Very like. Number one lamb in mouth number two Alfredo penis.
I am make more every day now!
Please take a look and visit the above link. This has nothing to do with racism. this is the name of a lime. Do we now stop referring to grapes in terms of colour ie - white, or black? For goodness sake this is a food forum. Get real.
it might even be one of the best things to come off my bb..epic!
This year they do not seem to be doing them.
Do you still make them or is it discontinued?
We were very addictied to the one for chicken.
http://tv.jubii.co.uk/video/iLyROoaftY3I.html
Anyways, I reckon its a bit phoney cooking lamb in the oven and taking it out an BBQ for the last coupla minutes and calling it a BBQ - its like in a 7km cross country, when you're hidden by the trees and bushes, you walk, but when there's no trees and everyone can see you, you start running again to make people think you ran the whole way.
Today a found he by internet.
Im a fan yourn recepies are very interesting. Thank you for yours theaching
Lay down a good base, bit of air in between and then some serious knots. (My son was rolling paper knots when he was 3). I have NEVER used a chemical firelighter in my life and I've had "hungi's in the ground or just grilled some snags on the balcony. Depending on how you build the base, with discarded newspaper, you can light coal or huge, wet logs.
The chemicals are disgusting and trash the food. Van't you teach children how to light any fire with rolled up newspaper.
It doesn't take much longer and the food doesn't suffer. Contact me and I'll demonstrate.
I've converted hundrads.
Thanks for your site, your podcasts, and your generosity in sharing your recipies and advice for free. Much appreciated.