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Chilli, lemon and rosemary lamb with parmesan garlic potatoes

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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)
Chilli, lemon and rosemary lamb with parmesan garlic potatoes


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.

  2. 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.

  3. 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.
  4. Step 4

    Sprinkle potato with parmesan and toss to combine. Serve lamb with potato and steamed green beans.