Marinated Lamb With Feta and Parsley Pesto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Australian Table magazine. Cooking time does not include chilling time. Ingredients:
8 lamb fillets |
2 tablespoons extra virgin olive oil |
1 lemon, finely grated rind of |
125 ml fresh lemon juice (1/2 cup) |
2 teaspoons balsamic vinegar |
1 tablespoon dried italian herb seasoning |
2 cups firmly packed flat leaf parsley |
2 tablespoons capers |
60 ml extra vergin olive oil (1/4 cup) |
1 garlic clove, chopped |
1 tablespoon fresh lemon juice |
100 g feta, crumbled |
Directions:
1. Place lamb in a shallow non-metal bowl. Combine oil, lemon rind and juice, vinegar and italian herbs in a bowl and season to taste. Pour over lamb and turn to coat. Cover and chill for 1 hour.
2. Heat a barbecue plate on medium-high. Cook lamb on barbecue, frequently basting with marinade, 4 minutes each side for medium, or to desired done-ness. Transfer to a platter, cover, and let rest 5 minutes before slicing.
3. For Feta and Parsley Pesto, place parsley, capers, oil, garlic, and lemon juice in a food processor and pulse until roughly chopped. Remove, stir through feta and season to taste.
4. Serve lamb topped with Pesto.
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