Ingredients
- 2.3 kg whole lamb leg
- 1 pinch salt and pepper
- 2 tsp Red thai curry paste
Red Thai Curry Gravy
- 4 tbsp red thai curry paste
- 500 ml boiling water
- 120 g coconut block
- 2 lemongrass stalks halved
- 1 thumb sized piece of ginger grated
- 1 whole green chilli
- 6 garlic cloves crushed
- 3 shallots chopped
- 6 lime leaves
- 2 limes juice only
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 stock pot (I use homemade but store bought is fine)
Optional garnighing
- Fresh coriander
- Fresh red chilli
- Spring onion
Instructions
- Preheat your oven to fan 220°C.
- Place the lamb leg in a large roasting tray. Pat thoroughly dry with kitchen paper – this helps the paste adhere and encourages a good crust. Using a sharp knife, score the lamb all over, making deep cuts across the flesh.
- Season generously with salt and black pepper. Rub 2 teaspoons red Thai curry paste all over the lamb, pressing it firmly into the scores so the flavour penetrates deep into the meat.
- Roast uncovered in the preheated oven for 30 minutes until the lamb is nicely caramelised and beginning to colour on the outside.
- While the lamb roasts, prepare the curry sauce. In a large heatproof bowl, combine 4 tablespoons red Thai curry paste, 500ml boiling water and creamed coconut block – stir until the coconut has fully dissolved. Add the 2 pieces of halved lemongrass stalks, fresh grated ginger, green chilli, garlic cloves, shallots, lime leaves, the juice of 2 limes, 3 tbsp honey, 2 tbsp soy sauce, and stock pot. Stir well to combine.
- Remove the lamb from the oven and carefully pour the Thai curry sauce around the sides of the lamb into the tray – avoid pouring directly over the top to preserve the crust. Cover tightly with foil and reduce the oven temperature to fan 150°C.
- Return the lamb to the oven and slow roast for 2 hours.
- After 2 hours, peel back the foil and baste the lamb all over with the curry sauce. Cover again with the foil and place back in the oven for a further 2 hours.
- Remove from the oven and allow the lamb to rest, still covered, for 15-20 minutes before serving. Taste the curry sauce and adjust seasoning to taste – a little extra lime juice, soy, or honey to balance. Serve the lamb straight from the tray, pulling the meat apart and spooning the rich curry broth generously over the top.
Notes
Serving suggestions:
- On top of rice with a side of steamed greensÂ
- With a side of crispy roast potatoes and mediterranean vegetables
- Noodles and green beans
- If you have leftovers, I would highly recommend having some of the lamb in an omelette the next day… it tastes phenomenal. Â
Nutrition
Serving: 1 Serving | Calories: 447kcal | Carbohydrates: 17g | Protein: 52g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 155mg | Sodium: 496mg | Potassium: 875mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1850IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 6mg
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