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Chilli, lemon and rosemary lamb with parmesan garlic potatoes
Chilli, lemon and rosemary lamb with parmesan garlic potatoes
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Savor succulent rosemary-garlic lamb chops paired with cheesy roast potatoes.
Ingredients:
  • 1kg Fresh Royal Blue Potatoes, peeled, chopped
  • 80ml olive oil
  • 1 sprig rosemary, leaves removed
  • 4 garlic cloves
  • 1 lemon, zested, juiced
  • 20.00 ml rosemary, finely chopped, extra
  • 1 long red chilli, finely chopped
  • 1 garlic clove, extra, crushed
  • 4 Lamb Forequarter Chops
  • 40g parmesan
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 200C. In a bowl, combine potatoes, 2 tablespoons of olive oil, rosemary leaves, and garlic. Season with salt and pepper, then toss to coat evenly. Spread mixture on a baking tray lined with parchment paper. Roast for 40 minutes until golden and crispy.
  • Combine the remaining olive oil, 1 tablespoon of lemon juice, chopped rosemary, chili, and extra garlic in a bowl. Season with salt and pepper. Pour the mixture over the lamb, tossing gently to ensure it is evenly coated. Allow the lamb to marinate for 15 minutes to enhance the flavors.
  • Preheat your barbecue grill or chargrill to a tantalizing medium-high heat. Grill the lamb for 3 minutes on each side, or until it reaches your desired doneness. Place the lamb on a plate and cover it with foil, allowing it to rest for 5 minutes. Enjoy the juicy flavors!
  • Coat potato with flavorful parmesan and mix gently. Serve lamb with parmesan-coated potato and steamed green beans.

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