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.
Wine Recommendation: Cline, Zinfandel, Fulton Road Vineyard, Russian River Valley, 1997
Copyright 1999, Ming Tsai, All Rights Reserved
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