In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and half of the sliced red chilli.

Place the lamb chops on a plate and brush them generously with half of the sauce mixture, reserving the rest for glazing.

Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.

Add the lamb chops to the pan and sear for 3-4 minutes on one side until browned.

Flip the chops and pour the remaining sauce into the pan. Cook for another 3-4 minutes, spooning the bubbling sauce over the meat until it thickens into a sticky glaze.

Remove from heat and garnish with the remaining fresh chilli, sesame seeds, and spring onions before serving immediately.