Recipe courtesy of Ming Tsai
Episode: Holiday Buffet
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large saucepan on medium heat, add butter and sweat the onions. Season with five spice, salt and pepper. Deglaze with vinegar and add spinach and cream. Cook on low heat to reduce liquid by 50 percent. Check for seasoning

PLATING Use a very large platter and place down vegetables first and lamb on top. Carve lamb and display on the vegetables. Serve the spinach and jelly in separate bowls.

Cook's Note

Wine Recommendation: Cline, Zinfandel, Fulton Road Vineyard, Russian River Valley, 1997

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Tahitian Ice Cream

Recipe courtesy of Giada De Laurentiis

Ice Cream Ball Fondue

Recipe courtesy of Gale Gand

Vegan Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Creamed Spinach

Recipe courtesy of Claire Robinson

Creamed Spinach

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.