Lamb Medallions with Grilled Courgettes, New Potatoes & Pesto Dressing

Ingredients

• 2 packs Silver Fern Farms Lamb Medallions

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

Method

Preheat BBQ.

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

In a large bowl, toss the sliced courgettes & new potatoes with olive oil and salt.

Grill courgettes on the BBQ for 2-3 mins either side. Set aside.

Close the BBQ lid and grill the new potatoes for 8-10 mins, set aside.

Oil and season the lamb and grill for 3-4 mins either side. Remove from BBQ and loosely cover with foil. Allow to rest for 5 mins.

Combine pesto dressing ingredients together in a bowl.

Slice the lamb against the grain. Arrange the cooked potatoes and courgettes on a large serving platter, top with rocket and sliced lamb. Crumble feta and herbs overtop and serve with dressing on the side.