Recipe - Oriental Roast Lamb With Stir-Fried Noodles And Spinach

1 Half leg New Zealand lamb;
weighing
; approximately 1.5kg
; (3lb 5oz)
2 One half 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
; (1One half oz)

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 2530 minutes per 450g (1lb) plus 2530 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 12 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 stirfry.

Converted by MM_Buster v2.0l.