Ingredients
1.25kg/2½lb lean lamb shoulder joint
2 red peppers, cut into chunks
2 onions, cut into wedges
3 tbsp soy sauce
160g jar black bean sauce
2 tbsp oil
2 tbsp honey
6 tbsp water
100g/4oz sugar snap peas
3 spring onions, chopped
100g/4oz pak choi, cut into wedges
300g/10oz cooked noodles
Method
1. Preheat the oven to 180C/350F/Gas 5.
2. Place the red peppers and onions into a large roasting tin. Mix together the soy sauce, black bean sauce, oil, honey and water and pour over the vegetables in the tray.
3. Take the lean lamb shoulder and place directly on to the sauce and vegetables. Open roast in the oven for 1 hour 40 minutes (for medium) or 2 hours (for well done).
4. During the last 10-15 minutes add to the pan the sugar snap peas, spring onions and pak choi. Add the cooked noodles and stir gently, mixing with the sauce. Return to the oven for the remaining cooking time.
5. Cut the lamb cut into chunks and serve with the noodles and vegetables, drizzled with the sauce.
Tip:
If you have time you can marinade the lamb in the oriental sauce overnight in the fridge to let the flavours really develop.
