Leg of Welsh Lamb with coconut, chilli and coriander

  • Prep time 10 mins
  • Cook time 50 mins
  • Serves 5+


  • 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


  • Energy: 993 KJ
  • Calories: 238 kcals
  • Fat: 14.8 g
  • Of which saturates: 3.9 g
  • Salt: 0.20 g
  • Iron: 1.71 mg


  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 fridge for 1 hour.
  2. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep 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. 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.
  5. 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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