Lamb backstrap (also known as eye of loin) can be replaced with cutlets or steaks. Cooking time will vary. Try adding snow peas with the capsicums for extra flavour.
6 x 225g lamb backstrap
5 red capsicums, cut into 3cm pieces
5 green spring onions, cut into 5cm lengths
1 tblsp ginger stir-in paste
2 tblsps sesame seeds, toasted
Extra diagonally sliced green spring onions, to garnish
Steamed long grain rice, to serve
1/3 cup hoisin sauce
1⁄4 cup soy sauce
2 tblsps Chinese cooking wine
2 tblsps oyster sauce
1 tsp sesame oil
1⁄4 tsp ground white pepper
To make sauce, combine all ingredients in small saucepan over a medium to high heat. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened and glossy.
2 Heat a large, oiled barbecue at plate over a medium heat. Add lamb. Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes. Thickly slice.
3 Combine capsicums, onions and ginger in a large bowl. Add to same, hot at plate. Cook for about 3 minutes, turning occasionally, or until tender. Remove.
4 Arrange vegetables on a serving plate. Top with lamb. Pour over sauce. Sprinkle with sesame seeds. Garnish with onions. Serve with rice.