Ingredients
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1 pack Silver Fern Farms Lamb Medallions
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4 Tbsp olive oil
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¼ cup soy sauce
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¼ cup mirin
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¼ cup brown sugar
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1½ cups rice, cooked and cooled
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1 egg
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2 Tbsp plain flour
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¼ cup spring onions, chopped
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1 cup frozen shelled edamame beans, thawed, blanched in boiling water
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2 cloves garlic, crushed
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2 Tbsp each: fresh basil and coriander leaves
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¼ cup vegetable stock
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2 Tbsp fresh lemon juice
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½ tsp salt
General
Teriyaki Sauce
Rice Cakes
Edamame Pesto
Method
Step 1
To make the teriyaki sauce, combine all 3 ingredients. Stir well and set aside.
Step 2
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.
Step 3
In the same frypan, pour teriyaki sauce mixture in, bring to a boil, and simmer until reduced and thickened. Remove from heat.
Step 4
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.
Step 5
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.
Step 6
Serving suggestion: place a spoonful of edamame pesto on top of each rice cake. Sit lamb on top and drizzle with teriyaki sauce.
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