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.
7 sprigs or rosemary125ml extra virgin olive oil4 garlic cloves, peeled500g small round golden shallots50g sugar100ml sherry vinegar500ml chicken stock1.2kg boneless shoulder of lambCoarse sea salt6 salted anchovy fillets in oil, chopped30g salted butter2 x 400g cans of cooked butter beans, drained and rinsed
Chicken Stock. Nutrient rich broth that is great for supporting the connective tissue such as joints, and also the gastrointestinal tract. Use to make soups, have on its own as a chicken soup or add to sauces