Lamb Steaks with Mushroom Stuffing, Wok Vegetables & Green Tea Noodles
Juicy Lamb Steak Recipe
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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National Lamb Day,
4 Quality Mark lamb steaks
1, finely chopped shallot
250g, wiped and finely chopped button mushrooms
1/2 cup, canned chopped tomatoes in juice
1 tsp fresh thyme
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
250g button mushrooms
1/2 cup chicken stock
250g snow peas
200-250g, cooked green tea noodles
To Make Stuffing
To Make Lamb
To Make Wok Vegetables
Heat a dash of oil in a frying pan over a medium heat.
Add shallot and stir continuously, until the shallot begins to turn golden.
Add the mushrooms, tomatoes and thyme.
Season and cook over a medium-high heat, stirring until all the moisture has evaporated (about 5 minutes).
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 info
* Percentage of recommended daily intake (Aust/NZ)