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Shiitake-crusted lamb backstrap
Shiitake-crusted lamb backstrap
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Delicious twist on classic dinner using Japanese shiitake mushrooms.
Ingredients:
  • 50g pack dried shiitake mushrooms
  • 1/2 tsp Chinese five-spice
  • 125.00 ml plain flour
  • 2 eggs, lightly beaten
  • 3 lamb backstraps
  • 36.40 gm peanut oil
  • 9.20 gm olive oil
  • 20.00 ml ginger, finely grated
  • 2 garlic cloves, crushed
  • 2 x 400g cans diced tomatoes
  • 181.50 gm sweet chilli sauce
  • 2 limes, juiced
  • 32.00 gm brown sugar
Instructions:
  • In a food processor, combine dried mushrooms and Chinese five-spice and pulse until finely ground. Transfer mixture to a plate and keep aside.
  • Place a generous amount of flour on a separate plate and season it with a pinch of salt and a dash of pepper. Pour beaten eggs into a shallow dish.
  • Dredge lamb in seasoned flour, then dip in beaten egg and coat with mushroom mixture, pressing gently. Refrigerate for 20 minutes.
  • In a large saucepan over medium heat, warm oil. Cook ginger and garlic until fragrant, about 1 minute. Add tomato, chilli sauce, lime juice, and sugar. Bring to a boil. Reduce heat to low and simmer for 15 minutes until slightly thickened. Cool and transfer to an airtight container or sterilized jar. Chill for up to a month.
  • Preheat a barbecue plate over medium heat and lightly brush with oil. Grill lamb for 3-4 minutes on each side until cooked to your preference. Rest covered in a warm spot for 5 minutes before slicing. Serve topped with tomato chilli jam alongside Crunchy Asian Salad.

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