Lamb cutlets with coconut crust
12 thin lamb cutlets
1 medium grated onion
1 teaspoon pressed garlic
1 teaspoon turmeric
salt
1/4 teaspoon black pepper
2 teaspoons dark brown sugar
60 gr
 grated coconut
2 tablespoons lemon juice
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© Janneke's Recipe pages - meat meals, lamb meat, Christmas, oriental
Preparation in advance:
Strip the meat of redundant fat and muscles, keep a little for the taste. Mix the other ingredients in a bowl and stir till the coconut is entirely wet.
Push the cutlets firm in the coconut mixture.
Cover the bowl and let the meat marinate for at least 2 hours in the fridge.
How to prepare:
Place the cutlets on a cold, oil greased grate.
Roast under a moderately hot grill or broiler 3 - 5 minutes till both sides are crispy and golden brown.
First published: April 12, 2003, Netherlands
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