Lamb Medallions on Asian Slaw Bruschetta

By Linda Moore-Carter, Homecook of the Year Finalist
Lamb Medallions on Asian Slaw Bruschetta
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farm Lamb Medallions
  • 1 loaf sourdough or French baguette
  • ½ cup finely chopped mint or coriander
  • 1 cup Greek yoghurt
  • 1 lime, juice of
  • 1 green chilli, seeds removed, finely diced

Asian Slaw

  • ¼ red cabbage, finely sliced
  • ¼ cup chopped fresh coriander
  • 2 stalks celery, sliced
  • ¼ cup roughly chopped walnuts
  • 1 green chilli, sliced thinly
  • 2 Tbsp toasted sesame seeds
  • 3 Tbsp sweet mirin sauce
  • 2 Tbsp almond oil


Remove Silver Fern Farms Lamb Medallions from fridge and packaging. Rest at room temperature for 10-15 minutes. Season to taste.

Heat a grill frying pan with 1 tbsp olive oil. Fry medallions for 2-3 minutes each side then rest for 5 minutes. 

Cut loaf of bread into slices. Toast in toaster or oven until golden brown. 

Stir finely chopped mint or coriander into yoghurt. Add lime juice to taste and green chilli; mix well. Keep chilled until ready to serve.

To make Asian slaw, mix red cabbage, coriander, celery, walnuts, green chilli and sesame seeds. Toss together with mirin and almond oil.

Place slices of bread on a large serving platter. Coat each piece of bread liberally with herb and Greek yoghurt sauce. Cut medallions in thick slices against the grain. Place lamb pieces on top of each piece of bread, dress with Asian slaw and top with extra herbs.

Serve with lime wedges.

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