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Lamb Medallions on Rice Cakes with Edamame Pesto

  • Preparation Time: 20 mins
  • Serves: 3-4
  • Cooking Time: 15 mins
  • Ready Time: 35 mins
  • Cooking Method: Braising
  • Difficulty: easy

1 pack Silver Fern Farms Lamb Medallions
4 Tbsp olive oil

¼ cup soy sauce
¼ cup mirin
¼ cup brown sugar

1½ cups rice, cooked and cooled
1 egg
2 Tbsp plain flour
¼ cup spring onions, chopped

1 cup frozen shelled edamame beans, thawed, blanched in boiling water
2 cloves garlic, crushed
2 Tbsp each: fresh basil and coriander leaves
¼ cup vegetable stock
2 Tbsp fresh lemon juice
½ tsp salt

For the teriyaki sauce, combine all 3 ingredients. Stir well and set aside.

Rub medallions with 2 Tbsp of oil to coat; season to taste. Heat a fry pan or barbecue to high and cook meat for 2½-3 minutes each side (medium-rare). Transfer to a plate, cover and rest.
In the same frypan, pour teriyaki sauce mixture in, bring to a boil, and simmer until reduced and thickened. Remove from heat.
For the rice cakes, place cooled rice, egg, and flour in a bowl. Stir through spring onion. Divide mixture into 6 portions. Press firmly and roll into balls in the palms of your hands. Lightly flatten. Heat remaining oil in a small frypan. Cook rice cakes for about 4-5 minutes each side or until golden and crisp.

To make the pesto, place all ingredients in a food processor and blend until quite smooth. Add a little more stock if it seems too thick. Set aside until ready to use.

Serving suggestion: place a spoonful of edamame pesto on top of each rice cake.
Sit lamb on top and drizzle with teriyaki sauce.

Recipe Supplied By Silver Fern Farms

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