Make a new weeknight favourite with this Chilli, lemon and rosemary lamb recipe. Served with parmesan garlic potatoes, it packs a real flavour punch.
- Serves4
- Cook time50 minutes
- Prep time10 minutes, (+ 15 mins marinating and 5 mins resting)
Ingredients
- 1kg Coles Fresh Royal Blue Potatoes, peeled, chopped
- ⅓ cup (80ml) olive oil
- 1 sprig rosemary, leaves removed
- 4 garlic cloves
- 1 lemon, zested, juiced
- 1 tbs finely chopped rosemary, extra
- 1 long red chilli, finely chopped
- 1 garlic clove, extra, crushed
- 4 Coles Australian Lamb Forequarter Chops
- ½ cup (40g) grated parmesan cheese
- Steamed green beans, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Preheat a barbecue grill or chargrill to medium-high heat. Cook lamb for 3 mins each side or until cooked to your liking. Transfer to a plate. Set aside, covered with foil, for 5 mins to rest.Step 4
Sprinkle potato with parmesan and toss to combine. Serve lamb with potato and steamed green beans.