Marinated Lamb With Feta And Parsley Pesto

• 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

1. 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.
2. 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.
3. 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.
4. Serve lamb topped with Pesto.

extra virgin olive oil, lemon, lemon juice, balsamic vinegar, flat leaf parsley, capers, extra vergin olive oil, garlic, lemon juice, feta

Taken from www.food.com/recipe/marinated-lamb-with-feta-and-parsley-pesto-174872 (may not work)