Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Chimichurri Lamb Medallions with Couscous and Chickpeas Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Family Style Food developed this quick and easy recipe featuring grass-fed lamb from New Zealand. It’s packed-full of Mediterranean spice and flavor and takes just 20 minutes to make.

Ingredients:

For the Lamb:

  • 10 oz New Zealand Grass-fed lamb medallions (Tip: Look for the Taste Pure Nature logo)
  • Kosher salt
  • Freshly ground black pepper

For the Chimichurri Sauce:

  • 1 cup Italian parsley leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small jalapeno pepper, chopped
  • 1 garlic clove, sliced
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon salt

To Serve:

  • 2 cups cooked pearl couscous
  • 1 14 oz can chickpeas, drained
  • 1/2 cup crumbled feta cheese

Directions:

For the Lamb:

  • 1. Heat an outdoor grill to medium-high heat for direct grilling.
  • 2. Pat lamb medallions dry with a towel and put them on a plate. Generously sprinkle salt and pepper on all sides.
  • 3. Grill the lamb medallions until medium-rare, 3-4 minutes per side. Remove from the grill and let the meat rest for 5 minutes.

For the Chimichurri Sauce:

  • 4. Pulse the parsley, olive oil, vinegar, jalapeno, garlic, cumin and salt in a food processor for 30 seconds to form a chunky paste.

To Assemble & Serve:

  • 5. Toss the couscous, chickpeas and feta in a large bowl or serving platter.
  • 6. Slice the lamb against the grain into ½-inch thick pieces and arrange on top. Drizzle with chimichurri sauce and serve.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies