Prep 5 mins
Cook 5 mins
I use Australian brand Outback Spirit, Lime, Ginger & Chilli Sauce. If you can't find a sauce with all three ingredients, add some lime and ginger to a mild chilli sauce.
- 400 g lamb backstraps
- 2 tablespoons extra virgin olive oil
- 1⁄4-1⁄2 cup chili sauce, I use Lime, Ginger & Chilli Sauce by Outback Spirit which is Gluten Free
- Slice lamb in diagonal slices about 3/4" thick and pan fry in olive oil on medium high heat to seal. Add sauce to pan and toss lamb slices in sauce for 2-3 minutes.
- Serve medium rare on a bed of rocket (arugula).