By Jamie Oliver:for the marinade:
• 10 kaffir lime leaves, torn
• 2 thumb-sized pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass, trimmed and roughly chopped
• 4 cloves of garlic, peeled
a bunch of fresh coriander, leaves picked• 2 green chillies, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes
for the lamb:
• 1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you)
• sea salt and freshly ground black pepper
• 1 x 400ml tin coconut milk
• 1 fresh red chilli, deseeded and chopped
optional: juice of 1 lime
• 10 kaffir lime leaves, torn
• 2 thumb-sized pieces of fresh ginger, peeled and roughly chopped
• 2 sticks of lemon grass, trimmed and roughly chopped
• 4 cloves of garlic, peeled
a bunch of fresh coriander, leaves picked• 2 green chillies, roughly chopped
• 4 tablespoons olive oil
• juice of 2 limes
for the lamb:
• 1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you)
• sea salt and freshly ground black pepper
• 1 x 400ml tin coconut milk
• 1 fresh red chilli, deseeded and chopped
optional: juice of 1 lime
By Andrew Fernandez:
Kafir lime leaves are not easily attainable in Michigan. I had to go to four different stores before finding these leaves. Where did I find it? Pacific Rim Food.
It's probably the signature flavour and aroma for all Thai cooking. At $3.00 a pack of 40 leaves, I wasn't complaining. The green paste was interesting and not quite appet
izing to look at, but nevertheless, the taste was very remarkable.
I do have to stop using coconut milk as I am beginning to see the extra weight I'm putting on.
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