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Lamb Steaks with Mushroom Stuffing, Wok Vegetables & Green Tea Noodles

Juicy Lamb Steak Recipe

4

Serves

40 mins

Prep Time

20 mins

Cook Time

Kathy Paterson

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

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Lamb,

Quick and Easy,

Dinner,

Lunch,

Ingredients

Lamb

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4 Quality Mark lamb steaks

Mushroom Stuffing

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1, finely chopped shallots

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250g, wiped and finely chopped button mushrooms

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1/2 cup, canned chopped tomatoes in juice

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1 tsp fresh thyme

Sesame dressing

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2 tbsp tahini

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1 tbsp dijon mustard

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2 tbsp soy sauce

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1 and 1/2 tbsp sesame oil

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1 tbsp rice wine vinegar

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2 tbsp orange juice

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2 tbsp water

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1 tbsp white sugar

Wok vegetables

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250g button mushrooms

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250g broccoli

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1/2 cup chicken stock

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250g snow peas

To serve

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200-250g, cooked green tea noodles

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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.

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Nutrition Information per Serving (525g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

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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