Plum and sesame lamb cutlets

Name: Plum and sesame lamb cutlets
Total time: 20 min
Yield: serves 6
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

20 minutes
serves 6
A little effort

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.

July 28, 2015 at 8:47 am

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

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.