Plum and sesame lamb cutlets

Plum and sesame lamb cutlets

  • 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.



  • 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 


  • 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