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

4 serv.

cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)↗1⁄2
tablespoon sesame seeds↗1
teaspoons Chinese five spice powder2
tablespoon fresh chives, finely chopped1
egg, lightly whisked↗1
lamb cutlets, trimmed↗12
canola oil cooking spray↗

Step-by-step instructions

1
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.
2
Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
3
Whisk egg in a bowl.
4
Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
5
Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.

Source: food.com

Original recipe ↗

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