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T H A I G R E E N C U R RY L A M B C U T L E T S
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Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve:
Steamed rice and greens
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Preparation
1. Pre-heat SOLIS Smart Grill Pro using 'SEAR' setting until the green 'READY' light
illuminates.
2. Combine curry paste, coconut cream and coriander. Spoon over cutlets and ma-
rinade for 20 minutes.
3. Dab off the marinade with kitchen paper and place cutlets on preheated grill.
Lower top plate and cook for 4 minutes each side or until cooked to your liking.
Serve with steamed rice and greens.
G R I L L R E C I P E S
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