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Ingredients
- sesame seeds 2 tbsp
- light soy 4 tbsp
- plum sauce 6 tbsp (we used sticky plum sauce from Blue Dragon)
- sriracha sauce 1 tsp
- toasted sesame oil
- trimmed lamb cutlets 6, at room temperature
- spring onions 4, washed and finely sliced
Method
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Step 1
Put the sesame seeds in a dry non-stick frying pan and toast them over a medium heat until golden. Add the soy and stir, cooking for a further minute, then add the plum sauce, sriracha and 2 tsp sesame oil, and simmer until syrupy. Put the sauce into a large mixing bowl.
-
Step 2
Season the lamb chops with salt and pepper and 1 tbsp sesame oil. Heat the barbecue for a medium to high heat and oil the grill with some vegetable oil. Grill the lamb chops for
about 3 minutes per side for medium rare, 5 minutes each side for well done. -
Step 3
Once cooked, put the lamb into the sauce and coat thoroughly. Allow to rest for at least five minutes. Serve sprinkled with the chopped spring onions.
Nutritional Information
- Kcals 316
- Fat 22.8g
- Saturates 9.9g
- Carbs 9.2g
- Fibre 0.5g
- Protein 18.3g
- Salt 2.3g
