Ingredients

• 12 thin, lean lamb cutlets
• 1 - medium onion, grated
• 1 tsp - crushed garlic
• 1 tsp - turmeric
• 1.5 tsp - ground black pepper
• 2 tsp - soft dark brown sugar or palm sugar
• 1/3 cup - desiccated coconut
• 2 tbsp - soy sauce
• 2 tbsp - lemon juice
• 1.5 tsp - salt

How to Make Coconut-Crusted Lamb Cutlets

• Trim meat of excess fat and sinew, leaving just a little fat for flavour.
• Combine all remaining ingredients in a bowl.
• Stir until the coconut is thoroughly moistened.
• Add the lamb cutlets and press coconut mixture on to the surface of each one.
• Cover the bowl with plastic wrap and leave the meat to marinate for 2 hours in the refrigerator.
• Place cutlets on a cold, lightly oiled grill.
• Cook under a moderate heat for 3 to 5 minutes on each side, until crisp and golden.