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    Asian Five Spice Lamb

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    Asian Five Spice Lamb

    New Zealand lamb is at its best this time of year. Clare Ferguson dishes up some seasonal ideas with modern twists from her home country. Succulent and tender, New Zealand lamb is in plentiful supply at this time of year. British lamb is also available in limited quantities and is sold by Waitrose on its service counters all year. We asked Clare for some easy, after-work and entertaining recipes. Clare says: 'I've a fast and modern approach to cookery especially when combining East meets West fusion flavours.'

    Serves: 4


    • 8 New Zealand Lamb Leg Steaks
    • 4 garlic cloves, crushed
    • 2tsp Bart Spices Five Spice
    • 2tbsp Waitrose Dark Soya Sauce
    • 2tbsp Waitrose Toasted Sesame Oil
    • 250g Blue Dragon Thai Rice Noodles
    • 1 pack Waitrose Fresh Mint, roughly chopped (reserve 4 sprigs to garnish)
    • 1 pack Waitrose Fresh Chives, roughly chopped (reserve a few to garnish)
    • 4 small courgettes, thinly sliced
    • 90ml Bart Spices Coconut Cream
    • 2tbsp Bart Spices Thai Fish Sauce
    • 55g pack Waitrose Crispy Seaweed


    1. Place the lamb leg steaks on foil. Mix together the garlic, five spice powder, soya sauce and sesame oil, then rub into both sides of the steaks. Cover the steaks with plastic film. Using a rolling pin, beat the steaks and flatten out. Discard the plastic film.
    2. Preheat the grill to very hot. Put the steaks, still on their foil, in the grill pan about 7.5cm away from the grill and sizzle for 3 minutes on each side or until aromatic and golden. Turn off the heat and rest lamb for 5 minutes.
    3. Put the noodles in a heatproof bowl and pour boiling water over to cover. Leave for 5 minutes or until noodles are opaque, white and tender, then drain. Return the noodles to the bowl, and add the chopped mint and chives, the courgettes and the coconut cream. Add the fish sauce, tossing well, to dress the noodles.
    4. Slice the lamb crossways into thin strips and pile on to plates with the noodles. Sprinkle round the seaweed, then garnish with the reserved mint and chives. Serve hot.

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