Olive Magazine
Plum and sesame lamb cutlets

Plum and sesame lamb cutlets

Published: July 28, 2015 at 8:47 am
loading...
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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.

Nutrition:
NutrientUnit
kcal316
fat22.8g
saturates9.9g
carbs9.2g
fibre0.5g
protein18.3g
salt2.3g
Advertisement

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 

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content