Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce

“A tasty Thai Lamb recipe.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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