Coconut Lamb

Preparation info
  • Makes 12 skewersp (serves


    as part 1 long red chile, deseeded and of a barbecue)
    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

I can’t remember how this came about other than a vague recollection of making it to take when camping at a musical festival. I seem to remember we forgot to eat it and barbecued it on our return. Be assured we had a very good cold box.


  • 1 kg lamb neck fillet
  • 150 g sweetened desiccated coconut


If using wooden skewers, pre-soak them prior to cooking, as this will help to prevent them from burning.

First make the marinade. Roughly chop the onion and the coriander stalks and leaves. In a blender or food processor, blitz everything together except the coconut milk. Blend until the mixture is very well combined - you may need to remove the lid a couple of times and push the conten