BBQ / Pan Fry
Brush lamb with oil and lightly season with salt and pepper. Fry in a hot pan or on BBQ plate – 2 minutes each side for medium rare, 3 minutes for well done.
Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok. Ensure the wok is very hot before you add the lamb, to prevent stewing. Cook the lamb in small batches, about one cup at a time. Set aside. Return to pan with sauces after cooking vegetables. Stir fry quickly to combine. Don’t reheat lamb for too long or it may toughen.