Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce

Submitted by Jewelies

"A tasty Thai Lamb recipe."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

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

• Sauce

• 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.