Chilli, Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

Tuck into these juicy lamb chops infused with rosemary and garlic and served with cheesy roast potatoes.

The ingredient of Chilli Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

• 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

The Instruction of chilli lemon and rosemary lamb with parmesan garlic potatoes

• 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
• 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
• 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
• sprinkle potato with parmesan and toss to combine serve lamb with potato and steamed green beans

Nutritions of Chilli Lemon And Rosemary Lamb With Parmesan Garlic Potatoes

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