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.


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


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.
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