Lamb Steaks with Mushroom Stuffing, Wok Vegetables & Green Tea Noodles
Juicy Lamb Steak Recipe
4
Serves
40 mins
Prep Time
20 mins
Cook Time
Recipe author
Kathy Paterson
This recipe is the summer version of a classic favourite, Lamb Wellington. The mushroom stuffing adds flavour, succulence and interest to the lamb steaks. And once placed on the noodles with the vegetables straight from the wok, not to mention the stunning sesame dressing, it's a complete meal which is both fresh and filling.
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High Iron
Low Sodium
Lamb,
Easy,
Dinner,
Lunch,
National Lamb Day,
Ingredients
Lamb
4 Quality Mark lamb steaks
Mushroom Stuffing
1, finely chopped shallot
250g, wiped and finely chopped button mushrooms
1/2 cup, canned chopped tomatoes in juice
1 tsp fresh thyme
Sesame dressing
2 tbsp tahini
1 tbsp dijon mustard
2 tbsp soy sauce
1 and 1/2 tbsp sesame oil
1 tbsp rice wine vinegar
2 tbsp orange juice
2 tbsp water
1 tbsp white sugar
Wok vegetables
250g button mushrooms
i
250g broccoli
1/2 cup chicken stock
250g snow peas
To serve
200-250g, cooked green tea noodles
i
Method
To Make Stuffing
To Make Lamb
To Make Wok Vegetables
To Serve
1
Heat a dash of oil in a frying pan over a medium heat.
2
Add shallot and stir continuously, until the shallot begins to turn golden.
3
Add the mushrooms, tomatoes and thyme.
4
Season and cook over a medium-high heat, stirring until all the moisture has evaporated (about 5 minutes).
5
Set aside and leave to cool completely.
Nutrition Information per Serving (525g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1504 (359)kJ
Protein
28.8g
Total Fat
17.2g
Saturated Fat
4g
Carbs
18.3g
Sugars
11.3g
Sodium
493mg
Iron*
4.4mg
* Percentage of recommended daily intake (Aust/NZ)
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