- Step 1
To make the cashew sauce, place half the cashews into the bowl of a food processor and process until finely chopped. Transfer to a small bowl. Add remaining cashews and 2 teaspoons of the oil to the bowl of the food processor and process until it forms a paste.
- Step 2
Heat remaining oil in a saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring, for 3 minutes or until soft. Add cashews and cashew paste, and cook, stirring, for 3 minutes. Stir in coconut milk, stock, juice and soy sauce. Bring to boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens slightly. Cover surface with non-stick baking paper and set aside.
- Step 3
Place lamb, overlapping slightly, in a glass or ceramic ovenproof dish.
- Step 4
Use a fork to whisk together lemon juice, oil and oregano until combined. Season with salt and pepper. Pour over lamb. Cover with plastic wrap and place in fridge for 2 hours to marinate, turning occasionally.
- Step 5
Preheat a barbecue grill or chargrill on medium-high. Lightly brush with extra oil to grease. Drain the lamb and reserve marinade. Cook lamb on preheated grill, turning and brushing with reserved marinade occasionally, for 6-8 minutes for medium or until cooked to your liking. Transfer to a serving platter and cover loosely with foil to keep warm.
- Step 6
Remove the baking paper from sauce. Stir over low heat for 2 minutes or until heated through. Pour into a bowl and serve with the lamb.
You can make this recipe to the end of step 2, up to 2 days ahead. Store in an airtight container in the fridge. Carry out steps 3-4, up to 4 hours ahead.