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.
Ingredients: [‘dry whole grain breadcrumbs’, ‘sesame seeds’, ‘chinese five spice powder’, ‘fresh chives’, ‘egg’, ‘lamb cutlets’, ‘canola oil cooking spray’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘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.’]