Make a new weeknight favourite with this Chilli, lemon and rosemary lamb recipe. Served with parmesan garlic potatoes, it packs a real flavour punch.
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Preheat oven to 200°C. Place potato, 2 tbs olive oil, rosemary leaves and garlic in a bowl. Season and toss to combine. Place on a baking tray lined with baking paper. Roast for 40 mins or until golden and crisp.
Meanwhile, combine remaining olive oil, 1 tbs lemon juice, chopped rosemary, chilli and extra garlic. Season. Pour over lamb, tossing gently to coat. Set aside for 15 mins to develop flavours.