Leg of Lamb with Coconut, Chilli and Coriander

Prep time: 10 mins Cook time: 50 mins Serves: 5+

This Leg of Lamb with Coconut, Chilli, and Coriander is a fragrant and flavorful dish, slow-cooked to perfection with rich coconut, spicy chilli, and fresh coriander from Eat Welsh Lamb and Welsh Beef.

Ingredients

• 1 leg of PGI Welsh Lamb, boneless
• 400ml can of reduced-fat coconut milk
• 2 red chillies, deseeded and finely chopped 2 garlic cloves, crushed
• Fresh coriander, roughly chopped
• 1 lime, grated rind and juice

Method

1. Remove strings and flatten out the lamb, then place into a shallow dish and add the marinade ingredients. Thoroughly combine, cover and place in fridge for 1 hour.
2. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat.
3. Cook on a lidded or covered barbecue – place flat onto the barbecue grid (not too close to the coals), turning frequently for about 40-50 minutes.
4. Alternatively, place directly onto the shelf in a preheated oven at 180oC / 160oC fan / Gas 4-5 for about 40-50 minutes until browned on the outside and still a little pink in the centre. Remember to place a tray underneath to catch the drips.
5. Take reserved marinade and boil thoroughly until thickened slightly – about 5 minutes and serve drizzled over the lamb. Serve with Chinese stir-fry vegetables.

On the hunt for more Spring recipes? Check out our High Fibre Wholewheat Carrot Cupcakes, Leg of Lamb with Coconut, Chilli and Coriander or Harissa Lamb Koftas.

NorthernLife March/April/May 25