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
¼ cup soy sauce
¼ cup mirin
¼ cup brown sugar
1½ cups rice, cooked and cooled
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