BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle
- Meat type
- Lamb
- Cooking time
- 11-30
- Serves
- 4-6
- Preparation time
- 15
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BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle
Ingredients
- 2 packs 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
BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle
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 Medallions 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 Medallions against the grain. Arrange the cooked potatoes and courgettes on a large serving platter, top with rocket and sliced Lamb Medallions. Crumble feta and herbs overtop and serve with dressing on the side.
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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