Five-Spice Lamb Recipe

Name: Five-Spice Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Five-Spice Lamb

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