Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.

Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.

Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice!