Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.