Ingredients

• 50g pack dried shiitake mushrooms
• 1/2 teaspoon Chinese five-spice
• 1/2 cup plain flour
• 2 eggs, lightly beaten
• 3 lamb backstraps
• 2 tablespoons peanut oil
• 2 teaspoons olive oil
• 1 tablespoon ginger, finely grated
• 2 garlic cloves, crushed
• 2 x 400g cans diced tomatoes
• 2/3 cup sweet chilli sauce
• 2 limes, juiced
• 2 tablespoons brown sugar

Method

• Step 1 Place dried mushrooms and Chinese five-spice in a food processor. Process until mushrooms are a fine crumb. Place on a plate and set aside.
• Step 2 Place flour on a separate plate and season with salt and pepper. Pour eggs into a shallow dish.
• Step 3 Coat lamb with seasoned flour, shaking off excess. Dip into the beaten egg, followed by mushroom mixture, pressing firmly. Chill for 20 minutes.
• Step 4 Meanwhile, to make Tomato Chilli Jam, heat oil in a large saucepan on medium. Saute ginger and garlic for 1 minute, until fragrant. Stir in tomato, chilli sauce, lime juice and sugar and bring to the boil. Reduce heat to low and simmer for 15 minutes, or until sauce has thickened slightly. Set aside to cool. Pour into an airtight container or sterilised jar (Jam can be chilled for up to a month)
• Step 5 Preheat a barbecue plate on medium. Brush lightly with oil. Cook lamb for 3-4 minutes on each side, or until cooked to your liking. Set aside, covered, in a warm place to rest for 5 minutes before slicing. Top with tomato chilli jam and serve with Crunchy Asian Salad.