Name: Slow Roasted Lamb with Coconut, Lime & Kreung Ra
Yield: 6-8
Cuisine: Thai
Ingredients: 4 pounds boneless lamb leg or shoulder; 3 Tbsp smoked salt; 3 Tbsp Kreung Ra blend; ½ cup fresh lime juice; 1 can coconut milk, blended to emulsify; 1 Tbsp Tellicherry black pepper, ground

Slow roasting transforms lamb into an effortless centerpiece with rich flavor and fork-tender texture. Kreung Ra permeates the meat with fragrant cardamom, warm cumin, green peppercorn, and vibrant chile, creating layers of aromatic complexity. Serve alongside our Sweet Potato and Coconut Gratin for a meal that celebrates the depth and nuance of Chef Nok Suntaranon's spice collection.

Slow Roasted Lamb with Coconut, Lime & Kreung Ra

Author: Helen Park
Servings: 6-8
Category: Main Course
Cuisine: Thai

Ingredients

4 pounds boneless lamb leg or shoulder
3 Tbsp smoked salt
3 Tbsp Kreung Ra blend
½ cup fresh lime juice
1 can coconut milk, blended to emulsify
1 Tbsp Tellicherry black pepper, ground

Directions

Preheat the oven to 350°F.
Combine the smoked salt, Kreung Ra, fresh lime juice, and coconut milk. Coat the lamb evenly with the marinade.
Place the lamb on a baking tray and cover with aluminum foil.
Roast for about 3 hours, or until the lamb is fork tender.
Remove the lamb from the oven and let rest for 15 minutes before carving into slices.