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    Oriental Roast Lamb with Stir-Fried Noodles and Spinach

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    Oriental Roast Lamb with Stir-Fried Noodles and Spinach

    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.

    • Preparation time: 25 minutes
    • Cooking time: 140 minutes
    • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • 1 half leg New Zealand lamb, weighing approximately 1.5kg
    • 2.5cm root ginger, peeled and cut into thin strips
    • 2tsp Bart Spices Chinese five spice powder
    • Salt & freshly ground black pepper
    • 400ml water
    • 2 lamb stock cubes
    • 2tbsp cornflour
    • 2tbsp sherry
    • 1tbsp sesame oil
    • 2 sheets of Sharwood's Noodles, blanched
    • 40g fresh spinach, finely shredded


    1. Pierce the lamb with a knife in several places and insert the strips of ginger. Rub 1tsp of the five spice powder over the lamb and season.
    2. Place the lamb in a roasting tin in a preheated oven 180°C, gas mark 4, for 25-30 minutes per 450g plus 25-30 minutes.
    3. 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.
    4. 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.
    5. Carve the lamb in thin slices and serve with noodles, spinach and gravy.

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