Delicious Chilli, lemon and rosemary lamb with parmesan garlic potatoes Recipe

Tuck into these juicy lamb chops infused with rosemary and garlic and served with cheesy roast potatoes.
Chilli, lemon and rosemary lamb with parmesan garlic potatoes
Prep Time : 0:30 | Cook Time : 0:40 | Total Time : 1:10 | Serving : 4 person.


  • 1kg Coles Fresh Royal Blue Potatoes, peeled, chopped

  • 1/3 cup (80ml) olive oil

  • 1 sprig rosemary, leaves removed

  • 4 garlic cloves

  • 1 lemon, zested, juiced

  • 1 tablespoon rosemary, finely chopped, extra

  • 1 long red chilli, finely chopped

  • 1 garlic clove, extra, crushed

  • 4 Coles Australian Lamb Forequarter Chops

  • 1/2 cup (40g) parmesan cheese, grated

  • Steamed green beans, to serve


  • Step 1

    Preheat oven to 200C. Place potato, 2 tablespoons 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 tablespoon 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.

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