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

Preparation Time: 10 minutes + 2 hours marinating
Cooking Time: 10 minutes
Serves: 4