Name: Shiitake crusted lamb backstrap
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 50 gram packet dried shiitake mushrooms; 1/2 teaspoon chinese five spice; 1/2 cup plain flour; 2 eggs, lightly beaten; 3 lamb backstraps; 2 tablespoon peanut oil; crunchy asian salad; tomato chilli jam, to serve

Ingredients

50 gram packet dried shiitake mushrooms

1/2 teaspoon chinese five spice

1/2 cup plain flour

2 eggs, lightly beaten

3 lamb backstraps

2 tablespoon peanut oil

crunchy asian salad

tomato chilli jam, to serve

Method

1.Process mushrooms and spice in a food processor until fine crumbs form.

2.Spread mushroom mixture on a plate. Spread flour on a separate plate and season to taste. Place the egg in a shallow dish.

3.Coat lamb in flour, shaking off excess. Dip in egg, then in mushroom mixture, pressing firmly to coat evenly. Cover and chill for 20 minutes.

4.Preheat a barbecue plate on medium and brush with oil. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Rest, covered, in a warm place for 5 minutes.

5.Slice each lamb backstrap into 8 pieces. Serve with crunchy asian salad and tomato chilli jam.

To make chilli jam, sauté 1 tablespoon ginger and 2 crushed garlic cloves in two teaspoons olive oil. Stir in 2 x 400g cans tomatoes, ⅔ cup sweet chilli sauce, juice 2 limes and 2 tablespoons brown sugar. Simmer 15 minutes and serve.
Note

Woman's Weekly Food

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Ingredients

Method

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