I used a rib-eye fillet sliced into small pieces and found this very successful for this recipe. A quick tasty dish, great served with rice or pasta.

400-500 gms Highland Texel Gourmet Lamb loin, fillet, or rump
1/4 cup flour
1 tsp cracked pepper
3 tbsps olive oil
2 green or red peppers, sliced 
onion or 8 shallots
3-4 cloves garlic
100 gms sliced mushrooms
1/4 cup sherry or white wine
1 tsp beef or lamb stock
3/4 cup water
1 tsp dried basil or 1/4 to 1/2 cup basil leaves 

1) Thinly slice lamb & toss in flour & peppercorns.

2) Heat 2 tbsp oil and brown the lamb. Remove to a dish.

3) Heat remaining 1 tbsp oil. Saute onions or shallots, garlic, peppers & mushrooms for 2 minutes.

4) Add sherry, stock and water, bring to the boil and simmer for a few minutes