• 2 lamb cutlets per person
• ½ cup coconut cream
• 1 tbs oyster sauce
• 1 cup shredded coconut
• 1 tbs Szechwan peppercorns,
• ground and roasted
• ½ tsp cinnamon powder
• 1 tbs coriander seed, ground and roasted

Combine coconut cream with oyster sauce and brush well onto lamb cutlets.

Combine shredded coconut with spices in a bowl and coat lamb cutlets with this mixture.

Barbecue on medium to high heat, until coconut is golden and crispy and lamb is cooked to pink (about 7 to 8 minutes).

Mint & Green Chilli Sauce

• 1 large green chilli
• 1 cup mint leaves
• 2 red or golden shallots, chopped
• 1 tsp fresh ginger grated
• 2 tsp fish sauce
• 1 tsp lime juice
• 1 tsp palm sugar (brown sugar will do)
• 250 g plain yoghurt

In a mortar and pestle, or using a rolling pin or hammer, crush and combine all ingredients except yoghurt. Process to a paste.

Add the yoghurt and mix through thoroughly. Serves 6.

Camp Cooking with Macca, as featured in Campertrailer Australia issue 13, December 2007-January 2008.