Marinated Lamb With Feta and Parsley Pesto

From Australian Table magazine. Cooking time does not include chilling time.

• Ready In: 30 mins
• Serves: 4

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.