INGREDIENTS

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 180øC,
350øF,  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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 257.3mg
Potassium: 339.4mg
Carbohydrates: 21g
Fiber: 7.9g
Sugar: <1g
Protein: 8.5g