Tender lamb is tossed with ginger and sesame seeds for a Chinese-style delicious meal.
6 x 225 g lamb backstrap
5 red capsicums, cut into 3cm pieces
5 green spring onions, cut into 5cm lengths
1 Tbsp ginger paste
2 Tbsp sesame seeds, toasted
steamed long-grain rice
- 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 flat 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 flat 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.