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LAMB—BBQ Leg of Lamb with Thai Green Spices
Ingredients
- 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
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