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COOK'S NOTE A bunch of coriander is easiest fo wash in a large bowl of water. Give it a good soak and a swirl and then repeat with fresh water until all the dirt is gone. Zesty barbecued lamb with lime and coriander 2.5kg butterflied leg of lamb Juice of 2 limes Item 13338, plus extra to serve © 6 garlic cloves, finely grated on a microplane © 1 bunch coriander, washed and finely chopped, a few sprigs reserved 1 ths fish sauce 3 tbs olive oil, plus extra to serve Flatbread, tzatziki, lime wedges and salad, to serve 54 | JUL/AUG 2023 COSTCO CONNECTION Time: 30 mins Serves: 6 1. Place the lamb on a chopping board and make a few sharp incisions where the lamb is thick so the marinade can get into the meat. 2. In a small bow! or jug, combine the lime juice, garlic, coriander, fish sauce and olive oil, and season with salt and pepper. 3. Place the lamb in a large container and pour over the marinade, turning the lamb to coat. Cover and refrigerate for 2 hours or overnight'if possible. 4. Take the lamb out of the fridge for 30 minutes before cooking. Preheat the barbecue to high and cook for 5 minutes on each side, then turn the heat down and cook for 15-20 minutes or until cooked to your liking. 5. Rest the lamb for 10 minutes, then slice and serve with a drizzle of olive oil, extra lime juice, flatbread, tzatziki, lime wedges, remaining coriander sprigs and salad.
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