1. In a non-stick frying pan, lightly toast the sesame seeds over a medium heat until golden. Then add the soy sauce and cook for up to 1 minute before adding the Victoria Plum Chutney, chilli flakes and 2 tsp vegetable oil. Simmer until consistency becomes even and syrupy. Leave to cool in a large mixing bowl.
2. Season the lamb chops with salt and pepper and 1 tbsp vegetable oil. Heat a griddle pan over a high heat and add 1 tbsp vegetable oil. Cook the lamb chops, turning regularly for about 3-4 minutes, depending on the thickness of the meat.
3. Once cooked, coat the lamb thoroughly with the sauce. Allow to rest for around 5 minutes. Sprinkle with the chopped spring onions and serve.
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Prep time: 10 minutes Cooking time: 20 minutes