Lamb Siam

3:10 pm on 17 October 2014


  • 1 large boned and butterflied leg of lamb (can use forequarter mixed with leg for volume)
  • 3-4 kaffir lime leaves cut into thin slivers
  • 3 teaspoons minced garlic
  • 1 chilli, deseeded and finely chopped
  • 3 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 1 tsp pepper, 1 TBS salt
  • 2 tbsp lime juice
  • 2 tbsp coriander paste, or fresh chopped


Score the fat side out of the lamb with 8-10 slashes and cut into 3 manageable sized pieces. Put aside.

Mix the marinade together in a bowl, tossing the lamb in the marinade and leave covered in the fridge overnight.

Heat the BBQ to a searing temperature and seal the lamb till dark brown on both sides – about 8-10 mins each side. 

Place into a small deep oven proof tray fat/skin side up (just enough room for the lamb but not overlapping) and place in oven at approx 150C-160 for 1 hour. If liquid is low or disappearing add a cup of water, repeat at any time if necessary.

Check and turn other up to brown, cook a further 30 mins and then cover in tinfoil. Cook a further 1 hour. When you can "pull" (meat pulls apart) it is done. 

Pour left over cooking liquids into a small bowl and skim as much fat away as possible, keep warm and put to side. Carve the lamb to your desired thickness and dress it with a little of the remaining liquid to serve.  

Serves approx 6-8

From Jesse Mulligan, 1–4pm

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