• 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
• Chinese stir-fry vegetables, to serve
You'll also need
• Metal skewers
Remove strings and flatten out the lamb, then place into a shallow dish and add the coconut milk, chillies and garlic. Thoroughly combine, cover and place in fridge for 1 hr.
Remove the lamb from the marinade and thread through the metal skewers, criss-crossing through the meat to keep it 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 mins.
Alternatively, place directly onto the shelf of a preheated oven at 180ºC/160ºC fan/gas 4-5. Cook for around 40-50 mins, until browned on the outside and still a little pink in the centre – remember to place a tray underneath to catch the drips.
Take the reserved marinade and boil thoroughly for about 5 mins until thickened slightly, then drizzle over the lamb. Sprinkle over the coriander, the lime rind and juice, then serve with Chinese stir-fry vegetables.