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.
Serve lamb cutlets sprinkled with parsley a squeeze of lemon and serve with roasted potatoes and a green salad.
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CONTACT
Johns Rd,
Virginia SA 5120
(08) 8380 9096
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