Five-Spice Lamb Recipe

Name: Five-Spice Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 # lean boneless lamb (leg or tenderloin); 2 tsp Chinese five-spice powder; 3 Tbs sunflower oil; 1 ea red bell pepper, cored, seeded, and julienned; 1 ea yellow or orange bell pepper, cored, seeded, and julinenned; 4-6 ea scallions, thinly sliced on the bias; 6 oz haricot verts or fine beans, cut into 1.5 inch lengths; 2 Tbs quality soy sauce; 4 Tbsp sherry (real sherry not the 'cooking' junk that isn't fit for cooking IMHO); Salt and Pepper (to taste); Chinese noodles, prepared ahead of time, ready to serve; GARNISH:; Some of the uncooked red and yellow pepper julienne, and fresh cilantro leaves

Servings: persons

1.5 # lean boneless lamb (leg or tenderloin)
2 tsp Chinese five-spice powder
3 Tbs sunflower oil
1 ea red bell pepper, cored, seeded, and julienned
1 ea yellow or orange bell pepper, cored, seeded, and julinenned
4-6 ea scallions, thinly sliced on the bias
6 oz haricot verts or fine beans, cut into 1.5 inch lengths
2 Tbs quality soy sauce
4 Tbsp sherry (real sherry not the 'cooking' junk that isn't fit for cooking IMHO)
Salt and Pepper (to taste)
Chinese noodles, prepared ahead of time, ready to serve
GARNISH:
Some of the uncooked red and yellow pepper julienne, and fresh cilantro leaves

1
1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours.
2
2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl.
3
3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute.
4
4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste.
5
5. Serve with noodles, garnish with peppers and cilantro.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1.5 # lean boneless lamb (leg or tenderloin), 2 tsp Chinese five-spice powder, 3 Tbs sunflower oil, 1 ea red bell pepper, cored, seeded, and julienned, and more.

Yes, Five-Spice Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Spice Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions