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.

Ingredients

2 serv.

lamb backstraps↗400 g
extra virgin olive oil↗2 tablespoons
chili sauce↗1⁄4 - 1⁄2 cup
I use Lime, Ginger & Chilli Sauce by Outback Spirit which is Gluten Free

Step-by-step instructions

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).

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App