Quick & Easy

Shiitake crusted lamb backstrap

Tender lamb backstraps with a spiced shiitake mushroom crust and a crunchy Asian salad.
shiitake crusted lamb backstrap



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.


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