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recipe

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.

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