| Servings | serves |
Ingredients
- 500 grams Lamb Backstrap
- 70 ml Oyster Sauce
- 70 ml Hot Chilli Sauce
- 3 tablespoon Extra Virgin Olive Oil
- 1 Cos Lettuce, Baby
- 1 Brown Onion cut into 1cm slices
- 5 Spring Onions
- 1 Zucchini cut into 1cm strips
- ¼ bunch Chives finely chopped
- 1 Lime
- splash Extra Virgin Olive Oil
- Salt and Pepper
Ingredients
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Instructions
- Marinate the lamb in oyster sauce, chilli sauce, extra virgin olive oil and the juice of half the lime.
- 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.
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