Honey Sesame Lamb Cutlets

Honey Sesame Lamb Cutlets


¼ cup honey

¼ cup tamari

1 tablespoon siracha 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, then sliced diagonally

2 carrots, peeled, 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




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


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Midwest Foods Dubbo