Alive and Cooking

Sizzling Lamb

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(Serves 4)
500g lamb backstrap
70ml oyster sauce
70ml hot chilli sauce
3 tbsp extra virgin olive oil
1 baby cos lettuce
1 brown onion, cut into 1cm slices
5 spring onions
1 zucchini, cut into 1cm strips
¼ bunch chives, finely chopped
1 lime
Splash of extra virgin olive oil
Salt & pepper


Marinate the lamb in oyster sauce, chilli sauce, extra virgin olive oil and the juice of half the lime.
On a hot grill plate, place the lamb, cook for 5-8 minutes on each side. Place the spring onions, zucchini and onion on with a splash the extra virgin olive oil. Cook for 3-4 minutes each side.
Place the lettuce leaves onto serving plate. Layer with grilled vegetables and sliced lamb. Pour over a dressing of juice of half a lime, splash of extra virgin olive oil, chives and salt and pepper.

Sizzling Lamb