This, though a bit of a faff the end result is so worth it.

Ingredients

Serves 4 (easily halved)

4 x lamb steaks

4 tbsp vegetable oil

2 garlic cloves sliced

5 cm root ginger, peeled and sliced

1 red chilli finely sliced

1 spring onion finely sliced

Coriander sprigs, soy sauce and lime to serve

Marinade

2 lemongrass sticks, bruised and finely chopped

1 red chilli finely sliced

2 garlic cloves crushed

3 tbsp lime juice

2 tbsp fish sauce

2 tbsp chopped coriander

2 tsp soft brown sugar

Method

Trim fat from lamb and slice into thin strips.  Mix the marinade ingredients together, pour over the meat, cover and leave for 30 minutes.

Heat a wok until hot and add 2 tbsp of the oil.  Add the garlic, ginger and chilli and fry until golden.  Add the spring onions and cook for a few seconds before removing and drain on kitchen paper.

Remove lamb from marinade and pat dry with kitchen paper, reserve the marinade.  Heat remaining oil and when hot, stir fry the lamb for 3-4 until brown.  Add the marinade and cook for a further minute.  

Serve the lamb with the fried garlic, ginger, chilli and onion, sprinkle coriander, a drizzle of soy sauce and lime wedges.

Perfect to be served with spring onion and ginger noodles.

Cover 2 x 410g packs of fresh egg noodles with boiling water, leave for 4 minutes, drain and set aside.  

In a heatproof bowl, mix 4 chopped spring onions, 2 tbsp grated root ginger, salt and pepper.

Heat 2 tbsp of vegetable oil in a pan until smoking hot, then pour over onions.  Whisk 2 tbsp light soy sauce, 2 tbsp rice vinegar and a large handful of chopped coriander.  Toss the noodles with the Spring onion mix and the dressing.