Garlicky deboned lamb

1. Coat the broccoli in olive oil and sprinkle with salt. Grill on a hot grill until tender and slightly charred.
2. To make the sauce, blend the coconut milk, coriander, lime zest and juice, lemongrass, garlic, cumin, salt and pepper until smooth.
3. To serve, arrange the broccoli on a platter, drizzle with the sauce, and garnish with the coconut and crispy onions.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones