| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Waitrose1 | 4 | servings |
INGREDIENTS
| 1 | Half leg New Zealand lamb; weighing | |
| ; approximately 1.5kg | ||
| ; (3lb 5oz) | ||
| 2 1/2 | Cm; (1") root ginger, | |
| ; peeled and cut into | ||
| ; thin strips | ||
| 10 | ml | Bart Spices Chinese five spice powder; (2tsp) |
| Salt & freshly ground black pepper | ||
| 400 | ml | Water; (14fl oz) |
| 2 | Lamb stock cubes | |
| 30 | ml | Cornflour; (2tbsp) |
| 30 | ml | Sherry; (2tbsp) |
| 15 | ml | Sesame oil; (1tbsp) |
| 2 | Sheets Sharwood's Noodles; blanched | |
| 40 | g | Fresh spinach; finely shredded |
| ; (11/2 oz) |
INSTRUCTIONS
Pierce the lamb with a knife in several places and insert the strips of ginger. Rub 5ml (1tsp) of the five spice powder over the lamb and season. Place the lamb in a roasting tin in a preheated oven 180°C, 350°F, gas mark 4, for 25-30 minutes per 450g (1lb) plus 25-30 minutes. Remove the lamb from the roasting tin and keep warm. Remove the fat from the meat juices and add the water and lamb stock cubes to the roasting tin. Bring to the boil on the hob and add the cornflour blended with the sherry, stirring continuously until thickened. Heat the sesame oil in a frying pan. Add the blanched noodles, spinach and the remaining five spice powder. Stir fry for 1-2 minutes or until the spinach has just wilted. Carve the lamb in thin slices and serve with noodles, spinach and gravy. Converted by MC_Buster. NOTES : A joint of meat makes for easy entertaining, whether it is for Sunday lunch or at any other time. For a roast with a difference, try this half leg of lamb flavoured with Chinese spices and accompanied by noodles and spinach. Cut up any leftover meat and use it for a stir-fry. Converted by MM_Buster v2.0l.
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