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Nutrition Facts
Serving Size 1 (28g) Recipe makes 4 servings The following items or measurements are not included below: Chinese five spice powder 12 lamb cutlets
Calories 80
Calories from Fat 27		(33%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 109mg		4%
Potassium 54mg		1%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 0.9g	3%
	Sugars 0.9g
Protein 3.7g		7%
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Baked Five Spice Lamb Cutlets

Recipe #370466 | 35 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: KateL
May 8, 2009

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.

SERVES 4 , 12 cutlets (change servings and units)

Ingredients

1/2 cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)
1 tablespoon sesame seed
2 teaspoons Chinese five spice powder
1 tablespoon fresh chives, finely chopped
1 egg, lightly whisked
12 lamb cutlets, trimmed
canola oil cooking spray

Directions

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.

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Featured Reviews for This Recipe

From: I'mPat

On Sep 2, 2009

I would have to say if you do not like five spice do not try this recipe but if you do it is a must to try. I used 12 loin lamb chops and the crumb mix was just enough to cover all 12 (I used garlic chives from the garden) and that served the 4 of us well. I initially set the oven temperature at 160C (fan forced) but after the first 15 minutes put it up to 175C and it took 45 minutes to get the chops done to a medium/well done level (which is what we prefer - DH, DM well done the DS and me medium rare). Definately one we will be trying again but the DH has suggested initially giving the chops a fry in the pan and then finish in the oven (something we do a lot with steaks etc.). Thank You KateL for a really good lamb recipe.

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