February 18, 2014 - 15:47 GMT hellomagazine.com Paleo recipe: Welsh lamb dish with coconut chili and coriander GALLERY Serves: 6 Calories: 238 calories Time required: 50 minsIngredients 1 Boneless leg of Welsh Lamb 400ml (approx) can reduced fat coconut milk 2 red chillies, deseeded and finely chopped 2 garlic cloves, crushed Fresh coriander, roughly chopped 1 lime, grated rind and juiceMethod 1. Remove strings and flatten out lamb. Place boneless leg of lamb into a shallow dish and add the marinade ingredients - thoroughly combine together, cover and place in fridge for 1 hour. 2. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat. 3. Cook on a lidded or covered barbecue - place flat onto the barbecue grid (not too close to the coals) turning frequently for about 40 - 50 minutes. 4. Alternatively place directly onto the shelf in a preheated oven (gas mark 4-5, 180°C, 350°F, place a tray underneath to catch the drips) for about 40 - 50 minutes until browned on the outside and still a little pink in the centre. 5. Take reserved marinade and boil thoroughly until thickened slightly - about 5 minutes, and serve drizzled over the lamb. Serve with Chinese stir-fry vegetables.Protected Geographical Indication (PGI) Welsh Lamb was awarded PGI status in 2003 for its unique flavour, which is a result of specific geographic elements and traditional farming methods.