Marinated Lamb With Feta and Parsley Pesto

Name: Marinated Lamb With Feta and Parsley Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by Ppaperdoll

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

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
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.
Serve lamb topped with Pesto.

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