fbpx

Australia Day Roasted Spud Lite with Lamb Cutlets

SERVES: 4 – 6

INGREDIENTS

  • 750g Spud Lite baby potatoes, halved
  • 12 lamb cutlets, frenched
  • 1/4 cup flat leaf parsley, chopped
  • 1 lemon, cut into wedges
 

MARINADE

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, crushed
  • salt flakes and freshly ground black pepper
 

LEMON, ANCHOVY AND PARSLEY BUTTER 

  • 100g salted butter, melted
  • 4 anchovy fillets, drained
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp chopped flat leaf parsley
  • salt flakes and freshly ground black pepper

METHOD

Step 1 – Pre-heat Chargrill

Preheat the chargrill section of the barbecue to medium-high, leaving the grill pan free from direct heat.

Step 2 – Marinate

For the marinade combine all the ingredients in a screw top jar, shake until well combined.

Place lamb cutlets in a non-metallic dish, pour over marinade, cover with plastic wrap and marinate for at least 2 hours.

Step 3 – Prepare Spud Lite Potatoes

For the anchovy butter, place melted, anchovy fillets, lemon juice, parsley, salt and pepper, together in a small food processor and blend until mixture is well combined.

Tear off 4 pieces of foil, each roughly 60cm long. Evenly divide the prepared potatoes into four and place in the centre of each foil sheet. Drizzle the butter mixture over the potatoes, tossing gently to coat. Scrunch up each foil sheet, sealing the bag tight.

 
Step 4 – Cook Potatoes
 
Place parcels on grill pan section of the barbecue, cover and cook for 30 minutes or until potatoes are tender. Move potato parcels to the chargrill section, cover and cook for 10 minutes. Open the bags to allow the steam out, cover and cook for a further 5 minutes or until butter caramelizes. Remove from heat.
 
Step 5 – Cook Lam Cutlets
 
To cook lamb, remove cutlets from marinade (discarding the marinade), cook for 2-3 minutes on each side, or until cooked to your liking.
 
Step 6 – Serving Time
 

Serve lamb cutlets sprinkled with parsley a squeeze of lemon and serve with roasted potatoes and a green salad.

YOU MIGHT ALSO LIKE…

Garlic and Soy Chicken with Spud Lite Micro Potatoes

Garlic and Soy Chicken with Spud Lite Micro Potatoes

Garlic and Soy Chicken with Spud Lite Micro Potatoes PREP TIME: 10 Minutes + marinating time COOKING TIME: 8 min SERVES: 2 INGREDIENTS Barbecue chicken2 cloves garlic, crushed ¼ cup light soy sauce ¼ cup coriander root and leaves, chopped500g boneless, skinless...

Potato, Salmon and Pea Fish Cakes

Potato, Salmon and Pea Fish Cakes

Potato, Salmon and Pea Fish CakesPREP TIME: 30 minCOOKING TIME: 40 minSERVES: 4INGREDIENTS 500g leftover mashed potato, chilled500g salmon fillet¼ cup tomato chutney3 spring onions, finely sliced1 teaspoon finely grated lemon zest½ cup frozen peas, thawed2 tablespoons...

Potato, Salmon and Pea Fish Cakes

Potato, Sweetcorn, Halloumi and Mint Fritters

Potato, Sweetcorn, Halloumi and Mint Fritters PREP TIME: 15 minCOOKING TIME: 10 min MAKES: 15 INGREDIENTS 600g potato, grated1 cup frozen sweetcorn, thawed2 spring onions, finely sliced100g halloumi cheese, grated¼ cup parmesan1 tsp lemon zest¼ cup mint leaves,...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH