Lamb · Meat · Spicy

Nick’s Signature Thai Spiced Lamb


It’s a tried and tested favourite, easy to prep ahead, and guaranteed to please!




10-12 kaffir lime leaves

2 thumb sized pieces fresh garlic

2 sticks lemon grass

4 cloves garlic

1 bunch fresh coriander

2 green chilies

4 tbsp olive oil

2 limes, juice

1 x 2.5kg leg of lamb, butterflied



400ml can coconut milk

1 fresh red chilli

1 lime, juice

Salt and pepper to season

Pinches of fresh coriander to decorate



  1. Prep, chop and place all marinade ingredients (except the lamb) into a food processor and blend until well chopped and textured
  2. Lay the lamb out in a large baking tray and massage over the marinade, covering both the top and the bottom of the meat
  3. Cover in cling film and leave in the fridge for a few hours, or longer if you can leave it over night
  4. When you are ready to cook, pre-heat the oven to 180 degrees. Cover the lamb with tin foil and cook in the centre of the oven for 40 minutes
  5. Remove the tin, and continue to cook for around 30 minutes until the meat is tender and pink
  6. Remove the lamb from the baking tray, cover in tin foil and rest this while you finish making the sauce to serve
  7. Place the baking tray over the heat, and deglaze the pan with the juice of one lime and the coconut milk. Reduce down to the consistency of thick gravy
  8. Once you’re happy with the texture, serve the lamb thickly sliced, covered in the gravy and sprinkled with red chilies and fresh coriander

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