Name: Plum and sesame lamb cutlets
Total time: 20 min
Yield: Serves 6
Ingredients: 2 tbsp sesame seeds; 4 tbsp light soy; 6 tbsp (we used sticky plum sauce from Blue Dragon) plum sauce; 1 tsp sriracha sauce; toasted sesame oil; 6 trimmed lamb cutlets at room temperature; 4 spring onions washed and finely sliced

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Plum and sesame lamb cutlets

Plum and sesame lamb cutlets

Published: July 28, 2015 at 8:47 AM

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Serves 6

A little effort

Total time: 20 mins

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Rosie Birkett's plum and sesame lamb cutlets are so good we put them on our cover. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.

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Try these plum lamb cutlets, then check out our lamb cutlets with pesto, grilled lamb cutlets, lamb ribs and more lamb recipes.

Ingredients

Nutrition

2 tbsp sesame seeds
4 tbsp light soy
6 tbsp (we used sticky plum sauce from Blue Dragon) plum sauce
1 tsp sriracha sauce
toasted sesame oil
6 trimmed lamb cutlets

at room temperature
4 spring onions

washed and finely sliced

Nutrition: per serving

kcal316
fat22.8g
saturates9.9g
carbs9.2g
fibre0.5g
protein18.3g
salt2.3g

Method

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.

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