Shiitake-Crusted Lamb Fillet With Tomato Chili Jam

• 1 3/4 ounces dried shiitake mushrooms
• 1/2 teaspoon chinese five spice powder
• 1/2 cup flour
• 2 eggs lightly beaten
• 3 lamb fillets
• 2 tablespoons peanut oil
• salad choice, to serve
• 2 teaspoons olive oil
• 1 tablespoon ginger finely grated
• 2 cloves garlic crushed
• 2 cans diced tomatoes 14 oz each
• 2/3 cup sweet chili sauce
• 2 limes juiced
• 2 tablespoons brown sugar

1. Place dried mushrooms and Chinese five spice in a mini food processor; process until mushrooms are a fine crumb. Place on a plate and set aside.
2. Place flour on a separate plate; season with salt and pepper. Pour eggs into a shallow dish.
3. Coat lamb with seasoned flour, shaking off excess. Dip into beaten egg, followed by mushroom mixture, pressing firmly. Refrigerate 20 mins.
4. Meanwhile, for the tomato chili jam, heat oil in a large saucepan on medium heat. Saute ginger and garlic 1 min, until fragrant. Stir in tomatoes, chili sauce, lime juice and sugar. Bring to a boil. Reduce heat to low; simmer 15 mins, or until sauce has thickened slightly. Set aside to cool.
5. Preheat grill pan or large skillet on medium heat. Brush lightly with oil. Cook lamb 3-4 mins each side, or until desired doneness. Let stand, covered, 5 mins before slicing. Top with tomato chili jam and serve with salad.

shiitake mushrooms, chinese five spice, flour, eggs, peanut oil, salad choice, olive oil, ginger, garlic, tomatoes, sweet chili sauce, brown sugar

Taken from www.yummly.com/recipe/Shiitake-Crusted-Lamb-Fillet-with-Tomato-Chili-Jam-1406638 (may not work)