Barbequed leg of lamb with thai green spices

From JamieOliver.com with adaptations ;)

For the marinade:

• 10 kaffir lime leaves (I didn't have any so I used a mixture of thai basil leaves and lime basil leaves)
• 2 thumb-sized pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass trimmed and roughly chopped (ASDA Shaw do a new Thai spices bag near the fresh garlic which is ace for this, shame it doesn't have ginger in it tho)
• 4 cloves of garlic, peeled
• bunch of fresh coriander leaves picked
• 2 green chilles, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes

For the lamb:

• 1 x 2.2.5kg leg of lamb butterflied (went to Darryl's at top of High Crompton - perfect)
• salt and pepper
• 1 x 400ml tin coconut milk
• 1 fresh red chille, deseeded and chopped

Preheat oven to 170oC/325oF.

Add to large pestle and mortar, or bowl/jug/foodprocessor for blending: lime leaves, ginger, lemongrass, garlic, most of coriander and green chilles. Make thick, fragrant green paste. Add olive oil and lime juice.

Pierce lamb all over with knife and then rub with marinade. Season lamb and place in a roasting tin, cover with clingfilm and leave for a while to marinade.

An hour before BBQing remove clingfilm and cover with tinfoil and place in oven for an hour.

After half and hour light BBQ. Have coals high on one side tapering down to the other giving a variety of heat across the grill.

After an hour take lamb out of oven and cut or break into a few big chunks so it's easier to grill.

Place lamb pieces on hot side of BBQ with the roasting tray and juices on the cooler side. Can add a little more lime juice to the tray if you wish at this point. Turn the meat regularly, basting it in juices from the tray as you go. Gives a nice, dark crust. Do the meat for about 10mins like this.

One meat done, remove from grill and place on a board and cover with foil to allow to rest. Add coconut milk to tray and let it bubble for a few mins to thicken.

Carve lamb into chunky slices, serve with the Thai sauce, sprinkles with chopped red chilli and the remaining coriander.

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