Stir-fry

Grate the zest of both oranges into a small bowl. Cut away the peel and pith from each orange and segment over the bowl collecting the juice as you go. Place orange segments on a plate and set aside. Add the stock, honey, soy sauce and chilli sauce into the bowl with the orange zest and juice. Mix well and set aside.

Cut the lamb in strips (3cm x 1cm), season and coat the lamb with the cornflour.

Heat a wok or large frying pan over a high heat. Add a dash of oil and when hot, add the eggplant cubes and stir-fry until golden and soft, about 3 minutes. Add the mushrooms, stir-frying until soft. Add baby corn and stir-fry for 30 seconds. Transfer all to a bowl.

Add one more dash of oil to the wok and heat until just smoking. Add half of the lamb strips and stir-fry until browned, about 1 minute, then add to vegetables. Add remaining lamb strips and repeat.

Add ginger to the wok and stir-fry for 10 seconds. Add orange and stock mixture and bring to the boil. Boil until reduced by one-third. Return lamb and vegetables to the wok and stir-fry until heated through.

To serve

Stir the sesame seeds and mint into the wok and season with salt. Place lamb and vegetables in a warmed serving bowl and top with the orange segments. Serve with steamed rice.

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Place the sliced meat in a plastic container. Combine the spice mix ingredients and sprinkle over the meat. Mix together the lime juice and coriander and add to the meat, turning well to coat. Refrigerate for at least 15 minutes or overnight if possible.

While the meat is marinating, thinly slice the capsicums and onion and set aside. Prepare the salsa by mixing together all the ingredients. Refrigerate until required.

Fry the meat quickly on the barbecue plate or in a pan with a dash of oil. Remove from the heat and keep warm. Add another dash of oil and toss the sliced onions and capsicums, turning them until tender. Add any juices from the resting meat.

Place some of the cooked capsicums and onions on a tortilla, add a pile of spiced meat and a good dollop of salsa. Roll up the tortilla and enjoy with a fresh seasonal salad.

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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.

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