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