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Crispy Crumbed Lamb Fillet with Spicy Hoi Sin

Ingredients

4 lamb fillets (about 400g in total)
200ml chicken stock
½ tsp chilli flakes
1 tbsp poppy seeds
1 tbsp sesame seeds
100g breadcrumbs
100g plain flour
2 eggs, for egg wash
100ml Hoi Sin sauce
½ sweet potato, finely sliced using a mandolin
1 zucchini, sliced diagonally 1cm thick
Olive oil

Method

Add the sesame and poppy seeds to the breadcrumbs and mix thoroughly.
Coat the lamb fillets in flour, then dip in the egg wash, then coat in the breadcrumbs, firmly pressing on.

Deep fry the sliced sweet potatoes in hot oil (180°C) for 5-7 minutes until chip-like and crispy. Drain onto absorbent paper.
Place chicken stock, chilli flakes and Hoi Sin sauce into a saucepan and boil for a few minutes.

Pass the zucchini through the flour, then egg wash. Shake off any excess and then deep fry for about a minute on each side. Remove.

Place the crumbed lamb fillets into the deep fryer for 2-2½ minutes (for medium-rare.) Allow the lamb to rest for 1-2 minutes and then serve with crispy vegies and spicy Hoi Sin sauce.