Indian Coconut Crusted Lamb Cutlets


  • 24 thin lamb cutlets
  • 1 large onion grated
  • 2 cloves garlic, crushed
  • 2 tsp ground turmeric
  • 1 tbs soft dark brown sugar
  • 2/3 cup unsweetened coconut
  • 2 tsp soy sauce
  • 2 tbs lemon juice
  • Trim the meat of all excess fat
  • Combine all remaining ingredients in a bowl along with 2 tsp of  kosher salt and 1/2 tsp black pepper.
  • Stir until coconut is completely moistened.
  • Add the lamb cutlets and press the coconut mixture onto the surface of each cutlet.
  • Cover with plastic wrap and marinate in the refrigerator for 2 hours.
  • Preheat a charcoal or stove top grill, then grill the cutlets for 3-5 minutes on each side until crisp and golden brown.


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