Spicy Coconut Lamb Cutlets With Mint and Green Chilli Sauce

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 chilies, deseeded and finely chopped
• 1 cup mint leaf
• 2 red shallots or 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. 1

   Combine coconut cream with oyster sauce and brush onto lamb cutlets.

2. 2

   Mix shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture.

3. 3

   Barbecue on medium to high heat until coconut is golden and crispy and lamb is cooked pink, about 7-8 minutes.

4. 4

   To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste.

5. 5

   Add the yoghurt and process briefly.

6. 6

   Arrange cutlets on serving platter and drizzle sauce over the top.