Lamb Medallions with Grilled Courgettes, New Potatoes & Pesto Dressing

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BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle

Meat type
Lamb
Cooking time
11-30
Serves
4-6
Preparation time
15

BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle

Ingredients

  •  2 x packs of Silver Fern Farms Lamb Medallions
  • Oil
  • Salt and 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

BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle

Pre heat BBQ and remove Lamb Medallions from fridge and packaging to 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.

For the Pesto Dressing combine ingredients together in a bowl.

Slice the Lamb Medallions 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.

 


Recommended Cut: Lamb Medallions

You’ll be pleased to know our lamb is 100% just that… lamb.
These Lamb Medallions, our signature cut, are selected for melt-in-the-mouth tenderness and are succulent and juicy every time.


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