Lamb With Lime, Ginger & Chilli

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.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 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

Directions

1. 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.
2. Serve medium rare on a bed of rocket (arugula).