Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A tasty Thai Lamb recipe. Ingredients:
1/2 cup coconut cream |
1 tablespoon oyster sauce |
16 lamb cutlets |
1 cup coconut, shredded |
1/2 teaspoon ground cinnamon |
1 tablespoon coriander seed, roasted and ground |
1 tablespoon szechwan pepper, roasted and ground |
1 large green chili, deseeded and finely chopped |
1 cup mint leaf |
2 red shallots or 2 golden shallots, chopped |
1 teaspoon fresh ginger, finely chopped |
2 teaspoons fish sauce |
1 teaspoon lime juice |
1 teaspoon palm sugar |
1 cup plain yogurt |
Directions:
1. Combine coconut cream with oyster sauce and brush onto lamb cutlets.
2. Mix shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture.
3. Barbecue on medium to high heat until coconut is golden and crispy and lamb is cooked pink, about 7-8 minutes.
4. To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste.
5. Add the yoghurt and process briefly.
6. Arrange cutlets on serving platter and drizzle sauce over the top.
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