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

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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.
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 4 Quality Mark lamb steaks

Mushroom stuffing 

  • 1 shallot or small onion, very finely chopped 
  • 250g button mushrooms, wiped and finely chopped
  • ½ cup canned chopped tomatoes
  • 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)

Sesame dressing 

  • 2 tablespoons tahini
  • 1 tablespoon Dijon mustard
  • 2 tablespoons light soy sauce
  • 1½ tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons water
  • 1 tablespoon sugar

Wok vegetables 

  • 250g button mushrooms, wiped and quartered if large
  • 250g broccoli 
  • ½ cup chicken stock
  • 250g snow peas, trimmed

To serve  

  • 200-250g green tea noodles, cooked (or use buckwheat or egg noodles)


Mushroom filling

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.

Sesame dressing

Place all ingredients in a blender or put in a jar and shake until well incorporated. Season to taste. 
Lamb: Place lamb steaks on a chopping board. Using a large sharp knife, cut through each lamb steak horizontally (stopping just before you cut right through), and open out (as if you were reading a book). Cover the opened out lamb steaks with plastic wrap or baking paper.  Using a meat mallet, rolling pin or the base of a small heavy saucepan, pound each lamb steak until it’s about 5mm thick. Spread cooled  mushroom filling over one side of each lamb steak then fold back over and secure with a toothpick. Rub lamb steaks with a little oil. Heat a large frying pan over a medium-high heat. Cook lamb steaks for 3 minutes each side, turning once for medium-rare lamb. Remove and place on  a warm plate, cover very loosely with foil and leave to rest while you cook the vegetables.

Wok vegetables 

Heat a dash of oil in a wok or large frying pan with lid. Add the mushrooms and cook until just beginning to soften and colour. Add broccoli and stock, place on the lid and allow broccoli to steam, about 1-2 minutes. Remove lid, add snow peas and stir vegetables.

To serve 

Divide cooked noodles and wok vegetables between 4 plates and place on a lamb steak. Drizzle over a little of the sesame dressing and serve.  Serve extra sesame dressing separately.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 525g
Energy kJ (kcal) 1504 (359)
Protein (g) 28.8
Fat (g) 17.2
Saturated (g)
Carbohydrate (g) 18.3
Sugars (g)
Sodium (mg) 493
Iron (mg) 4.4
Zinc (mg) 5.0
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.63
Selenium (ug) 17.4

This dish provides an array on essential nutrients including zinc which plays a role in fertility, reproduction and vision.
  • Make sure the pan is hot before adding the lamb steaks to avoid stewing the meat. 
  • Resting is an important step you should not skip. It allows the meat to relax and the juices to settle back into the meat, instead of running out all over the place when you cut into it.
  • If using broccoli, don’t forget to peel the stalks lightly, cut into pieces and add to wok vegetables.
  • Use reduced sodium soy sauce and stock to decrease the salt in this dish.

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