Ingredients

Marinade

• 4 large red chillies, finely chopped (deseeded for a milder lamb)
• 4 garlic cloves, finely chopped
• 1 tsp finely chopped lemon grass
• 1 tbsp grated galangal
• 4 lime leaves shredded
• 6 tbsp chopped coriander
• 1 tsp grated fresh turmeric or ground turmeric
• 1 tsp ground ginger
• 1 tsp ground coriander
• 2 tsp ground cumin
• 400ml coconut milk
• 1 lemon zest and juice

lamb

• Shoulder of lamb
• 1 tsp maldon salt or similar flaked salt
• 2 tbsp olive oil

Method

1. Mix marinade together.
2. Stab lamb all over, rub in salt. Coat in the marinade, cover, refrigerate and leave for 24 hours.
3. Preheat the oven to 120c. Coat pan with olive oil. Place lamb in casserole container with the marinade. Cook for 4-5 hours coat every 1-2 hours. Increase heat to 220c and cook for a further 30 minutes.
4. Allow to rest for 20 minutes. Reduce sauce if necessary. Slice and serve coated in sauce.