Shiitake-Crusted Lamb Fillet With Tomato Chili Jam - cooking recipe

Ingredients

1 pkg (1 3/4 oz) dried shiitake mushrooms
1/2 tsp Chinese five spice powder
1/2 cup flour
2 None eggs, lightly beaten
3 None lamb fillets
2 tbsp peanut oil
None None Salad of choice, to serve
None None FOR THE TOMATO CHILI JAM
2 tsp olive oil
1 tbsp finely grated ginger
2 cloves garlic, crushed
2 cans (14 oz each) diced tomatoes
2/3 cup sweet chili sauce
2 None limes, juiced
2 tbsp brown sugar

Preparation

Place dried mushrooms and Chinese five spice in a mini food processor; process until mushrooms are a fine crumb. Place on a plate and set aside.
Place flour on a separate plate; season with salt and pepper. Pour eggs into a shallow dish.
Coat lamb with seasoned flour, shaking off excess. Dip into beaten egg, followed by mushroom mixture, pressing firmly. Refrigerate 20 mins.
Meanwhile, for the tomato chili jam, heat oil in a large saucepan on medium heat. Saute ginger and garlic 1 min, until fragrant. Stir in tomatoes, chili sauce, lime juice and sugar. Bring to a boil. Reduce heat to low; simmer 15 mins, or until sauce has thickened slightly. Set aside to cool.
Preheat grill pan or large skillet on medium heat. Brush lightly with oil. Cook lamb 3-4 mins each side, or until desired doneness. Let stand, covered, 5 mins before slicing. Top with tomato chili jam and serve with salad.