Marinated Lamb With Feta and Parsley Pesto
- Ready In:
- 30mins
- Ingredients:
- 12
- 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
- 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 SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...