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Steamed Lamb with Mushroom Sauce Recipe

Steamed Lamb with Mushroom Sauce Recipe

Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Beef & Lamb, Main Courses
Cuisine Asian, China
Servings 4
Calories 214.4 kcal


  • 2¼ lbs boned leg of lamb, cut into strips
  • 2 green onions, thinly sliced
  • Salt and freshly ground black pepper
  • 2 tsps oil
  • 2 cloves of garlic, peeled and sliced
  • 1 tsp cornstarch
  • Pinch monosodium glutamate (optional)
  • 5 tbsps light soy sauce
  • 3 tbsps rice wine or dry sherry
  • 1 tsp crushed black pepper
  • 1 inch fresh root ginger, peeled and thinly sliced
  • 1 cup sliced mushrooms
  • Few drops sesame oil


  • #A great combination that should please most appetites.# Put the lamb into a saucepan and add sufficient water to cover. Boil 5 minutes. Drain the lamb and retain the water. Arrange lamb strips in a deep dish and sprinkle the green onions on top. Season with pepper and salt.
  • Heat the oil in a wok and fry the garlic until brown. Remove the garlic and discard.
  • Mix together the cornstarch, monosodium glutamate, soy sauce, wine, crushed pepper, ginger and 4 tbsps reserved water.
  • Stir the cornstarch mixture into the oil in the wok, add the mushrooms and cook for 1-2 minutes. Pour over the lamb.
  • Cover the lamb with overlapping foil and tie around the rim. Put the dish in a steamer and steam over boiling water for 2 hours. Serve with the sesame oil sprinkled over the lamb. #TIME: Preparation takes 20-25 minutes, cooking takes 2 hours 10 minutes.#
Keyword Mushroom recipe