Baked Five Spice Lamb Cutlets
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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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READY IN: 35mins
SERVES: 4
YIELD: 12 cutlets
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)
- 1tablespoon sesame seeds
- 2teaspoons Chinese five spice powder
- 1
- 1
- 12
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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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