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Marinated Lamb With Feta and Parsley Pesto

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

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Ppaperdoll
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@Ppaperdoll
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"From Australian Table magazine. Cooking time does not include chilling time."
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  1. amanda l b
    I make this frequently - although use pepitas (pumpkin seeds) in the pesto rather than capers. It's delicious and looks wonderful. I've also used the parsley pesto (with pepitas) as a stuffing for chicken fillets.
    Reply
  2. Ppaperdoll
    From Australian Table magazine. Cooking time does not include chilling time.
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