Grilled Lamb Medallions Recipe with Stuffed Peppers

This Grilled Grilled Lamb Medallions Recipe with Stuffed Peppers is super tasty and really hearty, and quite frankly offers a little something for everybody.  If you don’t like lamb, no problem we’ve got stuffed peppers loaded with vegetables and cous cous.   See, something for everyone!  In all seriousness, this Grilled Lamb Medallions Recipe with Stuffed Peppers is more of a complete meal.  The lamb is marinated in fresh herbs, a little spice, lemon and olive oil and then grilled to medium-rare.  Lamb medallions come from the loin so in nature they are more tender and are really delicious when either grilled up or even pan seared.  Also they are not nearly as expensive as a rack and are just as delicious if you don’t have all day to braise a leg!

For the mediterranean cous cous stuffed peppers in this Grilled Lamb Medallions Recipe with Stuffed Peppers think of every vegetable you love in a cooked harmony of goodness and flavor!  Yeah that was a weird description, sorry lol.  But in all seriousness, I used zucchini, squash, eggplant, really I sought out what was in season and on sale, and you can do the same to make sure that no matter what time of year it is that you are making this Grilled Lamb Medallions Recipe with Stuffed Peppers that it is with seasonal veg.   Once  you grill the veg toss it with the cooked cous cous, along with some herbs, seasonings and cheese and stuff up those peppers and roast away in the oven!  Good to go!!  If you love lamb then  you have to check out this Scotch Broth Soup Recipe with Cous Cous!


Grilled Lamb Medallions Recipe with Stuffed Peppers
 
Learn how to make this Grilled Lamb Medallions Recipe with Stuffed Peppers that is bursting with flavor!
Ingredients
For the Lamb:
  • 1 pound of sliced lamb medallions
  • 2 finely minced cloves of garlic
  • 1 tablespoon of chopped fresh oregano
  • 1 tablespoon of chopped fresh rosemary
  • 1 teaspoon of roughly ground coriander seeds
  • ½ teaspoon of cumin
  • juice of 1 lemon
  • ¼ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Stuffed Peppers:
  • 1 cup of Mediterranean cous cous
  • 1¾ cup of water
  • 1 small zucchini sliced thick and longways
  • 1 small yellow squash sliced thick and long ways
  • 1 small egg plant peeled and sliced thick
  • 2 teaspoons of chopped fresh rosemary
  • 4 bell peppers sliced on a bias, seeds removed
  • Kosher salt and fresh cracked pepper to taste
  • ¼ cup of Feta cheese
Instructions
  1. Lamb: In a bowl mix together garlic, oregano, rosemary, coriander, cumin, lemon juice, salt and pepper, and olive oil and pour into a plastic bag along with the lamb medallions. Move the bag around to coat the lamb on all sides. Place in the refrigerator and marinate for at least 30 minutes. Once marinated remove from the bag and grill on very high heat (450° to 550°) for 2 to 3 minutes (depending on the thickness) on each side for a medium-rare internal temperature. Once cooked remove from the heat and set aside to rest before serving.
  2. Peppers: Bring 1¾ cup of water to a boil in a medium sized pot and pour in the cous cous. Immediately turn off the heat and put a cap on the pot and let sit for 10 to 12 minutes or until all of the water is absorbed into the cous cous. Next place the sliced zucchini, squash and eggplant on a hot grill (450° to 550°) and cook for 5 to 6 minutes or until golden brown and slightly crunchy. Once cooked, remove from the heat and cut into medium sized dices. Place the diced vegetables in a large bowl along with the cooked cous cous and mix thoroughly with rosemary, salt and pepper. Take a small amount of the cous cous mixture and fill up the bias sliced peppers. Top off with a small amount of Feta cheese and place the entire stuffed pepper on the grill and roast for 6 to 8 minutes (cheese should begin to melt). Once cooked remove from the heat and serve on a plate along side the cooked lamb. NOTE: the lamb and stuffed peppers will take the same amount of time to cook so I recommend grilling them together.

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