Lamb With Lime, Ginger & Chilli - cooking recipe

Ingredients

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

Preparation

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.
Serve medium rare on a bed of rocket (arugula).