Cooking time: 11 – 30 minutes
Serves: 4 -6 people
Preparation time: 15 minutes
- 2 x packs of Silver Fern Farms Lamb Medallions
- Salt and pepper
- 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
- 4 Tbsp yoghurt
- 4 Tbsp basil pesto
- 1 Tbsp lemon juice
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.