Lamb with Coconut and Chilli

Prep time: 10 minutes Cook time: 50 minutes Serves: 5+ people

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 the fridge for 1 hour.
2. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep it 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. Take the reserved marinade and boil thoroughly until thickened slightly—about 5 minutes—and serve drizzled over the lamb. Serve with Chinese stir-fried vegetables.

ColneLife May/June 24