Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
- Meat type
- Lamb
- Cooking time
- <10
- Serves
- 3-4
- Preparation time
- 10
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Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
Ingredients
- 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
- Salt
- Pepper
Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
Chimichurri Lamb Medallions with Couscous and Chickpeas recipe
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 medium-high heat for direct grilling.
Pat the Lamb Medallions 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 Medallions until medium-rare, 3-4 minutes per side. Remove from the grill and allow the Lamb Medallions to rest 5 mins.
Toss the couscous, chickpeas and feta in a large bowl or serving platter. Slice the Lamb Medallions 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.
To see more recipes from Karen Tedesco, follow her on Instagram @familystylefood
Recommended Cut:
100% Grass-Fed Lamb Medallions
The Lamb Medallions, Our signature cut, are selected for melt-in-your-mouth tenderness and are succulent and juicy every time.
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