Lamb steaks with mushroom stuffing, wok vegetables and green tea noodles
A great 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
High Protein
High Fibre
Dairy Free
Ingredients
Lamb
4 Quality Mark lamb steaks
Mushroom Stuffing
1 shallot
finely chopped
250g button mushrooms
wiped and finely chopped
1/2 cup canned chopped tomatoes
1 tsp fresh thyme
Sesame Dressing
2 Tbsp tahini
1 Tbsp Dijon mustard
2 Tbsp soy sauce
1½ 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
1/2 head broccoli
divided into florets
1/2 cup chicken stock
250g snow peas
To Serve
200-250g green tea noodles
i
cooked
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).
Start Timer
5
Set aside and leave to cool completely.
Nutrition Information per Serving (502g)
This nutrition analysis is based on 4 serves. This dish provides an array on essential nutrients including zinc which plays a role in fertility, reproduction and vision.
Energy
1519kJ (363 kcal)
Protein
26.6g
Total Fat
18.6g
Saturated Fat
3.4g
Carbs
16.7g
Dietary Fibre
8.6g
Sodium
780mg
Iron
5.5mg
Zinc
3.8mg
Vitamin B12
0.42µg
