Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Five spice lamb roast with noodle salad



Prep Time


Cook Time



2 minilamb roasts (about 350g each)
1 tbspsesame oil
1 tbspfive spice powder
300 gthin egg noodles, cooked
2carrots, peeled and cut into thin sticks
2shallots, finely sliced
2Lebanese cucumbers, seeded and cut into thin sticks
2small limes, juiced
0.33 cupsoy sauce
2 tspcaster sugar
0.5bunch fresh coriander


1Preheat the oven to 220ºC. Brush the sesame oil over the lamb.
2Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer.
3Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting Toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander.
4To serve thinly slice the lamb and serve with the noodle salad.


Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion