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.