Marinated Lamb With Feta And Parsley Pesto - cooking recipe

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

Preparation

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.