Oriental Leg Of Lamb
|Five spice powder||1 1⁄2 Teaspoon|
|Powdered thyme||1⁄2 Teaspoon|
|Peanut oil||2 Tablespoon|
|Boneless lamb leg||3 Pound (Rolled Leg Of Lamb)|
|Cornstarch||1 Teaspoon (Corn Flour)|
|Dark soy sauce||3 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Superfine caster sugar||1⁄2 Teaspoon|
|Tabasco sauce||1 Tablespoon|
|Wine vinegar||1 Teaspoon|
|Concentrated tomato juice||2 Teaspoon|
Mix the five spice powder, thyme, a little pepper and the peanut oil in an oval dish.
Brush the lamb on all sides with this mixture and put in the dish.
Cover and microwave on HIGH for 15-20 minutes, depending on how you prefer your meat.
Remove the lamb from the oven and cover with a double thickness of aluminum (aluminium) foil, matt side outward.
Leave to stand for 10 minutes.
Carve the meat, pouring the carving liquid into the cooking dish.
Put the cornstarch (cornflour) and soy sauce into a bowl and mix to a smooth cream.
Add the sherry, sugar, a few dashes of Tabasco sauce, vinegar, tomato juice and cooking liquid from the lamb.
Stir and cook for 3 minutes on HIGH, whisking after every minute.
Taste and adjust the seasoning.
Coat the lamb with a little of the sauce and pour the rest into a sauceboat.
This dish is delicious eaten with sweet potatoes baked in brown sugar and butter.