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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

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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Ingredients

Lamb

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4 Quality Mark lamb steaks

Mushroom Stuffing

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1 shallot

finely chopped

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250g button mushrooms

wiped and finely chopped

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1/2 cup canned chopped tomatoes

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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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1½ 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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1/2 head broccoli

divided into florets

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1/2 cup chicken stock

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250g snow peas

To Serve

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200-250g green tea noodles

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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).

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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