Name: Shiitake-crumbed lamb backstrap
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 50 gram pack dried shiitake mushrooms; 1/2 teaspoon chinese five-spice powder; 1/2 cup plain flour; 2 eggs, lightly beaten; 3 lamb backstraps; 2 tablespoon peanut oil; salad of choice, to serve; Tomato chilli jam; 2 teaspoon olive oil; 1 tablespoon finely grated ginger; 2 clove garlic, crushed; 2 400g cans diced tomatoes; 2/3 cup sweet chilli sauce; 2 limes, juice; 2 tablespoon brown sugar

Ingredients

50 gram pack dried shiitake mushrooms

1/2 teaspoon chinese five-spice powder

1/2 cup plain flour

2 eggs, lightly beaten

3 lamb backstraps

2 tablespoon peanut oil

salad of choice, to serve

Tomato chilli jam

2 teaspoon olive oil

1 tablespoon finely grated ginger

2 clove garlic, crushed

2 400g cans diced tomatoes

2/3 cup sweet chilli sauce

2 limes, juice

2 tablespoon brown sugar

Method

1.Place dried mushrooms and chinese five-spice in a food processor; process until mushrooms are a fine crumb. Place on a plate and set aside.

2.Place flour on a separate plate; season with salt and pepper. Pour eggs into a shallow dish.

3.Coat lamb with seasoned flour, shaking off excess. Dip into beaten egg, followed by mushroom mixture, pressing firmly; chill 20 minutes.

4.Meanwhile, to make tomato chilli jam, heat oil in a large saucepan on medium. Saute ginger and garlic 1 minute, until fragrant. Stir in tomato, sauce, juice and sugar, and bring to the boil. Reduce heat to low; simmer 15 minutes, or until sauce has thickened slightly. Set aside to cool.

5.Preheat a char-grill or barbecue plate on medium. Brush lightly with oil.

6.Cook lamb 3-4 minutes each side, or until cooked to your liking. Set aside, covered, in a warm place to rest 5 minutes before slicing. Top with tomato chilli jam and serve with salad.

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Ingredients

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