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Lamb with Coconut and Chilli
by Colne Life magazine
CELEBRATE YOUR DAD ON FATHER’S DAY THIS 16TH JUNE WITH A DUO OF BBQ TREATS
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