Anchovy, chilli and lime lamb | Women's Weekly Food
Taste the heat and freshness with Anchovy, chilli and lime lamb from Australian Women's Weekly. Perfect for quick and flavorful dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams thinly sliced lamb backstrap
- 2 tablespoons chilli jam
- 10 finely chopped anchovy fillets
- 2 teaspoons finely grated lime rind
- 1/4 cup lime juice in medium bowl
- 1/4 cup water to wok; stir-fry until hot, season to taste
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