Lamb Medallions with grilled courgettes, new potatoes & pesto dressing
- Preparation Time: 15 mins
- Serves: 4-6
- Cooking Time: 20 mins
- Ready Time: 35 mins
- Cooking Method: Barbecue
- Difficulty: easy
2 x packs of Silver Fern Farms Lamb Medallions
Oil
Salt & pepper
VEGETABLES
4 courgettes, cut into 3, sliced length ways
800g – 1kg new potatoes, halved
2 large handfuls of rocket
100g feta, crumbled
½ cup mint and/or basil leaves
Olive oil
Salt
PESTO DRESSING
4 Tbsp yoghurt
4 Tbsp basil pesto
1 Tbsp lemon juice
Pre heat BBQ.
Remove Lamb Medallions from packaging and allow to bloom at room temperature for 10 minutes.
In a large bowl,toss the sliced courgettes & new potatoes with olive oil & salt.
Grill courgettes on the BBQ for 2-3 minutes either side. Set aside.
Close the BBQ lid and grill the new potatoes for 8-10 minutes, set aside.
Oil and season the Lamb Medallions and grill for 3-4 minutes either side.
Remove from BBQ and loosely cover with foil. Allow to rest for 5 minutes.
PESTO DRESSING
Combine ingredients together in a bowl.
TO SERVE
Slice the lamb. Arrange the cooked potatoes & courgettes on a large serving platter, and top with rocket and sliced lamb.
Crumble feta and herbs over and serve with dressing on the side.
Recipe provided by Silver Fern Farms.
Shop Ingredients
Silver Fern Farms Lamb Medallions 400gm
Best cooking methods – Pan-fry, BBQ. Remove from packaging, cover, and bring to room temperature. Rub oil over the medallions and season. Pan-fry/BBQ
Pepper and Me Lemon Pepper Salt 70gm
Spiked with black and white pepper & a touch of parsley, this new salt will be a favourite with the
