Lamb Medallions on Rice Cakes with Teriyaki Sauce

By Silver Fern Farms
Lamb Medallions on Rice Cakes with Teriyaki Sauce
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Medallions 
  • 4 Tbsp olive oil

Teriyaki Sauce

  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup brown sugar

Rice Cakes

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

Edamame Pesto

  • 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


To make 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: pace a spoonful of edamame pesto on top of each rice cake. Sit lamb on top and drizzle with teriyaki sauce.

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