Name: Baked Five Spice Lamb Cutlets
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 cutlets, 4 serving(s)
Ingredients: 1/2 cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs); 1 tablespoon sesame seeds; 2 teaspoons Chinese five spice powder; 1 tablespoon fresh chives, finely chopped; 1 egg, lightly whisked; 12 lamb cutlets, trimmed; canola oil cooking spray

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Recipe by KateL

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Baked Five Spice Lamb Cutlets created by Bonnie G 2

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make.

Ready In:: 35mins
Serves:
Yields:
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ingredients

¹⁄₂ cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)
1 tablespoon sesame seeds
2 teaspoons Chinese five spice powder
1 tablespoon fresh chives, finely chopped
1 egg, lightly whisked
12 lamb cutlets, trimmed
canola oil cooking spray

directions

Preheat oven to 180 degrees Celsius (350 Fahrenheit) for conventional oven, or 160 degrees Celsius (320 Fahrenheit) for convection or fan-forced ovens. Line a baking tray with baking paper.
Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
Whisk egg in a bowl.
Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.

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RECIPE MADE WITH LOVE BY

@KateL

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@KateL

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"Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make."

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review by Bonnie G 2

8/16/2018

Well in this family we love five spice and we sure enjoyed the lamb done this way. I did cut the recipe in half for the two of us, other than that followed the directions. This is one of our new favorite ways to have lamb, the spice truly came through

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photo by Bonnie G 2

8/16/2018

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review by ImPat

9/2/2009

I would have to say if you do not like five spice do not try this recipe but if you do it is a must to try. I used 12 loin lamb chops and the crumb mix was just enough to cover all 12 (I used garlic chives from the garden) and that served the 4 of us well. I initially set the oven temperature at 160C (fan forced) but after the first 15 minutes put it up to 175C and it took 45 minutes to get the chops done to a medium/well done level (which is what we prefer - DH, DM well done the DS and me medium rare). Definately one we will be trying again but the DH has suggested initially giving the chops a fry in the pan and then finish in the oven (something we do a lot with steaks etc.). Thank You KateL for a really good lamb recipe.

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creation by KateL

5/8/2009

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make.