Cut the lamb against the grain into very thin slices then cut the slices into thin slivers about 3 ” long. Put in a bowl together with all the other marinade ingredients. Mix together and set aside for 20-30 minutes.
Combine all the ingredients for the sauce. Mix together and set aside.
Cut the spring onions, including the green section, into 3″ segments.Then cut each piece lengthwise into fine strips. Wash the coriander and pat dry.
Heat a wok over a high heat and when very hot add the oil. When smoking add the garlic and stir once or twice before adding the lamb. Stir fry for about a m inute until no longer pink on the outside.
Pour in the sauce and stir briefly. Add the coriander and spring onions and stir for 20-30 seconds until the spring onions just wilt. Serve immediately.