Super easy, you can add fresh chilli for a spicy note or even serve with fresh limes and yoghurt.
Preheat oven to 160C.
Place the lamb in a deep cassoulet or oven dish.
Pour over the marinade and turn the lamb a few times to ensure it is well covered.
Place the garlic, ginger, lemongrass, spring onion and chilli in with the lamb and cover with stock and 300 ml water.
Cover and cook for at least 4 hours or up to 6 hours, keeping an eye on the liquid and topping up as needed so it does not bake dry.
Take out of the oven and remove the ginger, garlic, spring onion and lemongrass. Discard. Shred the meat in the juices and serve in a deep dish topped with the coriander gremolata, steamed rice and freshly steamed green beans on the side.
Mix all the ingredients together well in a bowl.
1 easy carve lamb leg
1 bottle Harriets garlicky hoisin & coriander marinade
4 Garlic Cloves peeled and crushed
3cm piece of ginger sliced roughly
3-4 spring onions trimmed and roughly chopped into 2cm lengths
1 Red Chilli split in half and deseeded
500 millilitres Harris beef stock
1 Garlic Clove peeled and crushed
1 bunch Coriander well washed, trimmed and finely chopped
Juice and zest of 1 lemon
1-3 tablespoons extra virgin olive oil
1 Red Chilli deseeded and very finely chopped