[cooked-sharing]
To make the Coconut and Cucumber Drizzle, combine coconut cream, cucumber, mint and salt and pepper in a bowl, then set aside.
Trim the lamb cutlets of any excess fat.
Place the chillies, spring onions, lemon juice, coriander, olive oil in a food processor to combine.
Rub the paste over the cutlets on both sides and place on a baking tray and cook under the grill for 3-4 minutes each or until cooked to your liking.
Place the cutlets on plates and serve with the coconut cucumber drizzle and a fresh salad.
Ingredients
Directions
To make the Coconut and Cucumber Drizzle, combine coconut cream, cucumber, mint and salt and pepper in a bowl, then set aside.
Trim the lamb cutlets of any excess fat.
Place the chillies, spring onions, lemon juice, coriander, olive oil in a food processor to combine.
Rub the paste over the cutlets on both sides and place on a baking tray and cook under the grill for 3-4 minutes each or until cooked to your liking.
Place the cutlets on plates and serve with the coconut cucumber drizzle and a fresh salad.