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.
Ingredients
Method
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.
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.
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.
Arrange vegetables on a serving plate. Top with lamb. Pour over sauce. Sprinkle with sesame seeds. Garnish with onions. Serve with rice.
This recipe originally appeared on New Idea Food
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