Welsh Lamb with Coconut, Chilli and Coriander


1 leg of PGI Welsh Lamb, boned & rolled (code 5380)
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


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.

Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat.

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.

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.

Take reserved marinade and boil thoroughly until thickened slightly – about 5 minutes, and serve drizzled over the lamb. Serve with Chinese stir-fry vegetables

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