AUSTRALIA DAY ROASTED SPUD LITE
WITH LAMB CUTLETS
SERVES: 4
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
1. Pre-heat Chargrill
Preheat the chargrill section of the barbecue to medium-high, leaving the grill pan free from direct heat.
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.
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.
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.
5. Cook Lamb 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.
6. Serving Time
Serve lamb cutlets sprinkled with parsley a squeeze of lemon and serve with roasted potatoes and a green salad.
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