Easter recipe: Lamb Medallions with Grilled Courgettes, New Potatoes & Pesto Dressing

Cooking time: 11 – 30 minutes
Serves: 4 -6 people
Preparation time: 15 minutes


  •  2 x packs of Silver Fern Farms Lamb Medallions
  • Oil
  • 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 
  • salt


  • 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.

Spread the love
Rate This Article:
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Sign up to our email newsletters for your weekly dose of good