These juicy lamb cutlets turn Sri Lankan Spice into a bold, fragrant crust, with coriander, cumin, fennel and warm cloves complementing the meat beautifully. Fresh coconut sambol brings crunch, lime and gentle chilli, making this a colourful centrepiece for the barbecue or grill. Use our Sri Lankan Spice blend to bring all those beautifully balanced spices together without measuring them separately.

Ingredients

• 8 lamb cutlets
• 2 tbsp Sri Lankan Spice
• 2 tbsp vegetable oil
• 1 tbsp lime juice
• 2 garlic cloves, crushed
• ½ tsp fine salt
• For the coconut sambol: 100g desiccated coconut, 1 small red onion finely sliced, 1 mild red chilli finely chopped, juice of 1 lime, 3 tbsp chopped coriander and ¼ tsp salt
• 2 lemons, halved, to serve

Instructions

1. Put the lamb cutlets in a shallow dish. Mix the Sri Lankan Spice, oil, lime juice, garlic and salt, then rub over both sides of the lamb. Cover and marinate for 30 minutes.
2. For the sambol, cover the desiccated coconut with 100ml boiling water and leave for 10 minutes. Drain away any excess water and allow it to cool.
3. Mix the softened coconut with the red onion, chilli, lime juice, coriander and salt. Taste and adjust the lime or salt.
4. Heat a barbecue, griddle pan or grill to high. Cook the lamb for 3–4 minutes per side for pink meat, or longer to your liking, then rest for 5 minutes.
5. Place the lemon halves cut-side down on the grill for 2–3 minutes until charred.
6. Serve the lamb on a platter with the coconut sambol and charred lemon.

Timings

Prep: 20 minutes, plus 30 minutes marinating | Cook: 10 minutes | Serves: 4

Serving Suggestions

Add warm flatbreads, tomato salad or spiced rice for a complete meal. The coconut sambol is also lovely with grilled chicken, fish or roasted vegetables.

Why This Recipe Works

A short marinade gives the lamb a deeply aromatic crust without overpowering it. Resting preserves the juices, while the sharp, fresh sambol cuts through the richness.

Allergy Notes

Naturally dairy-free as written. Check packaged desiccated coconut if cooking for allergies.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Ground Cumin
• Fennel Seeds
• Ground Cloves
• Chilli Powder

🍽️ More Recipes Using Sri Lankan Spice

• Sri Lankan Coconut Chicken Curry
• Sticky Sri Lankan Black Pork Curry
• Sri Lankan Fish Curry with Tomato & Lime
• Sri Lankan Roast Pumpkin & Chickpea Curry
• Sri Lankan Coconut Dhal with Crispy Onions

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