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One of my favourite lamb dishes-quicker than going for take-aways.
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, cut into thin strips
ml sweet chili sauce
toasted sesame seeds
(I toast them by tossing in a dry non-stick frypan over a medium heat until golden)
Heat a wok and add half the oil, swirling it round to coat the pan.
Stir-fry the lamb in 2 batches for 3 minutes each time.
Remove all the lamb from the wok.
Reheat the wok and add the other half of oil.
Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
Add the sauces and sherry to the wok, and bring to the boil.
Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
Sprinkle with the sesame seeds and serve.
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