Chimichurri Lamb Medallions with Couscous and Chickpeas

Chimichurri Lamb Medallions with Couscous and Chickpeas

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Preparation time: 10m
Cooking time: 10m
Serves: 3
Difficulty:

Ingredients

  • 1 pack of Silver Fern Farms Lamb Medallions
  • Kosher salt and freshly ground black pepper
  • 1 cup Italian parsley leaves
  • ¼ cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 small jalapeno chili pepper, chopped
  • 1 garlic clove, sliced
  • ¼ tsp ground cumin
  • 2 cups cooked pearl couscous
  • 1 14oz can chickpeas, drained
  • ½ cup crumbled feta cheese

Method

Step 1

Heat an outdoor grill to medium-high heat for direct grilling.

Step 2

Pat the Silver Fern Farms Lamb Medallions with a dry with a towel and put them on a plate. Sprinkle generously on all sides with salt and pepper.

Step 3

To make the chimichurri sauce, pulse the parsley, olive oil, vinegar, jalapeno, garlic, cumin and ¾ teaspoon salt in a food processor for about 30 seconds to form a chunky paste.

Step 4

Grill the lamb medallions until medium-rare, 3-4 minutes per side. Remove from the grill and allow the meat to rest 5 minutes.

Step 5

Toss the couscous, chickpeas and feta in a large bowl or serving platter. Slice the lamb against the grain into ½-inch thick pieces and arrange on top of the couscous, chickpeas and feta. Drizzle the chimichurri sauce over and serve.

Recommended cut
Lamb Medallions
Melt-in-your-mouth tenderness, perfect portions, and deep, complex flavor — no wonder these lamb medallions are our signature cut! Whether you give them a quick sear or toss them on the grill, drizzle them with a red wine reduction or top them with chimichurri, these medallions promise a restaurant-quality meal every time. 100% Grass-Fed Lamb. ...
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