Lamb cutlets with coconut crust


12 thin lamb cutlets

1 medium grated onion

1 teaspoon pressed garlic

1 teaspoon turmeric


1/4 teaspoon black pepper

2 teaspoons dark brown sugar

60 gr convert conversiongrated coconut

2 teasp sweet soy sauce

2 tablespoons lemon juice

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
'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.

Serve with for example garlic sauce.

First published: April 12, 2003, Netherlands
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