Chimichurri Lamb Medallions with Couscous and Chickpeas

• 1 pack of Silver Fern Farms Lamb Medallions
• 1 cup Italian parsley leaves
• ¼ cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 1 small jalapeno chilli pepper, chopped
• 1 garlic clove, sliced
• ¼ tsp cumin, ground
• 2 cups cooked pearl couscous
• 1 can chickpeas, drained
• ½ cup crumbled feta cheese

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Heat a BBQ or fry pan to med-high heat.

Pat the lamb with a dry with a towel and put them on a plate. Sprinkle generously on all sides with salt and pepper.

Pulse the parsley, olive oil, vinegar, jalapeno, garlic, cumin and ¾ tsp salt in a food processor for about 30 seconds to form a chunky paste.

Grill the lamb until med-rare, 3-4 minutes per side. Remove from the grill and allow the lamb to rest 5 mins.

Toss the couscous, chickpeas and feta in a large bowl or serving platter. Slice the lamb against the grain into 1.5cm thick pieces and arrange on top of the couscous, chickpeas and feta. Drizzle the chimichurri sauce over and serve.