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Lamb and Veggie Wok Toss with Crisp Vegetables, Potatoes and Feta
Tender lamb, crisp zucchini, snap peas, mushrooms, and potatoes come together in this easy Lamb and Veggie Wok Toss, finished with crumbled feta.
Why You Will Love and Enjoy Lamb and Veggie Wok Toss
- It’s quick and flexible: Use the vegetables you already have and adjust the quantities to suit your family.
- You get plenty of texture: Tender lamb, soft potatoes, and vegetables that still have a little crunch make every bite interesting.
- Feta makes it extra tasty: Add crumbled feta for a salty, creamy finish, or leave it off if you prefer.
Additional Information
- Can this be frozen? Yes, you can freeze the cooked lamb and vegetables, although the zucchini and snap peas may soften slightly after thawing. The feta is best added fresh after reheating rather than frozen with the rest of the dish.
- Cool the dish completely, then portion it into airtight freezer containers. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator and reheat thoroughly in a wok or frying pan until piping hot.
- How long can it be stored and how? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat only the portion you plan to eat, and make sure the lamb and vegetables are heated thoroughly before serving.
Ingredient Substitutions
- Leg of lamb: Use lamb shoulder, lamb loin, or another tender cut suitable for quick cooking. You could also use cubed beef or chicken.
- Mushrooms: Any mushrooms you enjoy will work well.
- Zucchini: Substitute with sliced bell peppers, broccoli or asparagus.
- Snap peas: Snow peas or green beans are good alternatives.
- Potatoes: Baby potatoes or sweet potatoes can be used, although cooking times may vary.
- Butter: Use olive oil if preferred.
- Fresh thyme: Use 1/2 tsp dried thyme if that’s what you have.
- Bottled rosemary: Replace with 1 tsp fresh finely chopped rosemary or 1/2 tsp dried rosemary.
- Steak and chop spice: Use your favourite all-purpose seasoning or a combination of paprika, garlic powder and a pinch of dried herbs.
- Feta: Leave it out or replace it with crumbled goat cheese or a little grated Parmesan.
Lamb and Veggie Wok Toss
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3–4 depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This is a wonderfully flexible recipe, so don’t get too hung up on exact quantities. I’ve included practical amounts for about 3 to 4 servings, but you can easily adjust the vegetables, lamb and seasoning depending on what you have in the fridge.
Ingredients
- 300 g cubed leg of lamb
- 1 medium onion, thinly sliced
- 150 g mushrooms, sliced
- 1 medium zucchini, sliced
- 150 g snap peas
- 2 medium potatoes, washed and cut into small cubes, skin on
- 2 spring onions, sliced
- 1 tsp fresh thyme leaves
- 1 tsp bottled rosemary
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tsp steak and chop spice, or to taste
- 2 tbsp butter, plus extra if needed
- 75 g feta cheese, crumbled, for serving
Instructions
- Heat 1 tbsp butter in a large wok or wide frying pan over medium heat.
- Add 1 medium thinly sliced onion and cook until softened and lightly browned.
- Scoop the onion out and set it aside.
- Add 1 tbsp butter to the same wok, adding a little extra butter if needed.
- Add 150 g sliced mushrooms and cook until they’re tender and lightly browned. Set the mushrooms aside with the onion.
- Place 2 medium washed and cubed potatoes, skin on, in a microwave-safe dish with a splash of water.
- Cover loosely and microwave until just tender. This usually takes about 4 to 6 minutes, depending on the size of the cubes and your microwave. Drain any excess water and set the potatoes aside.
- Add the sliced 1 medium zucchini and 150 g snap peas to the wok.
- Cook for a few minutes until they’re heated through but still have a little bite. We prefer our vegetables more crisp than soft, but cook them to suit your taste.
- Transfer the zucchini and snap peas to the plate with the other cooked ingredients.
- Add the 300 g cubed leg of lamb to the hot wok.
- Season with 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp steak and chop spice, adjusting the seasoning to your taste.
- Cook, stirring regularly, until the lamb is browned and cooked to your preferred doneness. If your lamb pieces are quite large, give them a little more time so they’re cooked through.
- Return the cooked 1 medium onion, 150 g mushrooms, 2 medium potatoes, 1 medium zucchini and 150 g snap peas to the wok with the lamb.
- Toss everything together and heat through for a few minutes.
- Stir in 2 sliced spring onions, 1 tsp fresh thyme leaves and 1 tsp bottled rosemary. Give everything a good toss so the herbs are spread throughout.
- Serve the dish immediately with 75 g crumbled feta sprinkled over the top.
- I love the feta with mine, although my husband prefers his without it, so feel free to serve it on the side.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Tender lamb, crisp veggies and feta come together in one seriously tasty wok dinner.
This Lamb and Veggie Wok Toss delivers tender seasoned lamb, hearty potatoes and crisp vegetables in a colourful wok dinner that feels satisfying without being complicated. Fresh thyme, rosemary and spring onions add a herby finish, while optional feta brings a salty contrast to every bite. It’s flexible, filling and easy to customize, making it a dinner worth putting on the table soon.
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Stirfries are always great, and this recipe sounds like I have to try it. Thanks for sharing.
Cecilia thank you so much. The key for me is to do all separate and at the end combine all and do not overcook. Enjoy
Yummy.
Thank you. We truly enjoyed it.