Barbequed leg of lamb with thai green spices
Jamie Oliver
This 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.
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
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