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Ingredients

1/4 cup honey
1/4 cup tamari
1 tablespoon sriracha chilli sauce, plus extra to serve
1 garlic clove, crushed
2 teaspoons sesame oil
1 teaspoon sesame seeds
1 tablespoon vegetable oil
12 lamb cutlets, French trimmed
1 tablespoon rice wine vinegar
2 baby gem lettuce, cut into wedges
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
2 carrots, halved lengthways, thinly sliced diagonally
1 cup shredded red cabbage
2 spring onions, thinly sliced diagonally
2 long red chillies, thinly sliced diagonally
Japanese-style mayonnaise, to serve

Method

Step 1 Combine honey, tamari, chilli sauce, garlic, sesame oil and sesame seeds in a medium jug. Set aside.
Step 2 Heat vegetable oil in a large frying pan over medium-high heat. Add lamb. Cook for 2 minutes each side or until browned. Add 2/3 of the honey mixture. Cook for a further 2 minutes or until sauce thickens and lamb is coated in sauce.
Step 3 Stir vinegar into remaining honey mixture. Place lettuce, cucumber, carrot and cabbage onto a serving tray. Drizzle with honey mixture. Top with lamb. Sprinkle with onion and chilli. Serve with extra chilli sauce and mayonnaise.

Honey sesame lamb cutlets

How to make Honey sesame lamb cutlets

Ingredients

Method