1.Preheat oven to moderate (180ºC/160ºC fan-forced).
2.Place lamb on wire rack over baking dish; brush with combined remaining ingredients. Roast lamb, uncovered, in moderate oven 30 minutes. Cover lamb; roast about 15 minutes or until cooked as desired. Cover lamb; stand 10 minutes.
3.Meanwhile, make mee goreng. Place mushrooms in small heatproof bowl, cover with boiling water; stand 20 minutes or until tender, drain. Slice mushrooms thinly. Place noodles in large heatproof bowl; cover with boiling water, separate with fork, drain. Heat oil in wok; stir-fry ginger and garlic until fragrant. Add mushrooms and noodles to wok; stir-fry 2 minutes. Add remaining ingredients; stir-fry until snow peas are just tender.
4.Serve with sliced lamb.
Also sold as dried chinese mushrooms, the dried shiitake has a far more intense flavour than the fresh mushroom. Dried shiitake mushrooms need to be stored airtight in a dark, cool place then washed and soaked before use. Having an earthy intense flavour of their own, they also absorb the various flavours of the different ingredients with which they are cooked.