for the marinade:
• 10 kaffir lime leaves, torn
• 2 1” pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass, trimmed and roughly chopped
• 4 cloves of garlic, peeled
• a bunch of fresh cilantro
• 2 jalapenos, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes
for the lamb:
• 1 boneless leg of lamb, butterflied
• salt and freshly ground black pepper
• 1 can coconut milk
• 1 jalapeno, deseeded and chopped
• optional: juice of 1 lime
Preheat oven to 325°F. Place the kaffir lime leaves, ginger, lemon grass, garlic, most of the cilantro and jalapenos into a food processor and pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.
Rub the marinade all over the lamb. Season the lamb well and place it in a roasting pan. Cover with tinfoil and roast in preheated oven for about an hour.
After half an hour or so, light grill so the flames have a chance to die down. Make sure you have coals piled up high on one side and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven.
Place the lamb on the hot side of the grill with the roasting pan with all its juices on the cooler side. Turn the meat regularly, basting it in the juices from the tray as you go. Grill for about 10 minutes until richly colored.
Remove lamb to a board, cover loosely with foil and rest. Pour the coconut milk into the roasting pan and allow it to simmer for a couple of minutes until thickened.
Carve lamb into thick slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped jalapeno and the remaining cilantro.
for the marinade:
• 10 kaffir lime leaves, torn
• 2 1” pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass, trimmed and roughly chopped
• 4 cloves of garlic, peeled
• a bunch of fresh cilantro
• 2 jalapenos, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes
for the lamb:
• 1 boneless leg of lamb, butterflied
• salt and freshly ground black pepper
• 1 can coconut milk
• 1 jalapeno, deseeded and chopped
• optional: juice of 1 lime
Preheat oven to 325°F. Place the kaffir lime leaves, ginger, lemon grass, garlic, most of the cilantro and jalapenos into a food processor and pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.
Rub the marinade all over the lamb. Season the lamb well and place it in a roasting pan. Cover with tinfoil and roast in preheated oven for about an hour.
After half an hour or so, light grill so the flames have a chance to die down. Make sure you have coals piled up high on one side and low on the other side for a more gentle heat to give you some control. Take the lamb out of the oven.
Place the lamb on the hot side of the grill with the roasting pan with all its juices on the cooler side. Turn the meat regularly, basting it in the juices from the tray as you go. Grill for about 10 minutes until richly colored.
Remove lamb to a board, cover loosely with foil and rest. Pour the coconut milk into the roasting pan and allow it to simmer for a couple of minutes until thickened.
Carve lamb into thick slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped jalapeno and the remaining cilantro.