Plum and sesame lamb cutlets
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to 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 cutletsat room temperature
- 4 spring onionswashed 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.
