Barbecued leg of lamb with Thai green spices
This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBQ to get that lovely charred crust.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 kaffir lime leaves, torn
- 2 thumb-sized pieces fresh ginger, peeled and roughly chopped
- 2 sticks lemon grass, trimmed and roughly chopped
- 4 cloves garlic, pressed
- 1 bunch fresh coriander, leaves picked
- 2 green chillies, roughly chopped
- 4 tablespoons olive oil
- juice of 2 limes
- 1 x 2-2.5kg quality leg of lamb, butterflied
- sea salt
- freshly ground black pepper
- 400 ml coconut milk
- 1 fresh red chilli, deseeded and chopped
- juice of optional 1 lime