Recipe Roasted Potato with Lamb Cutlets

Australia Day Roasted Spud Lite Potatoes with Lamb Cutlets 

Australia Day Lamb

Serves: 4 to 6


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


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


  • 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


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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 Spud Lite 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 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.

Step 6 - Serving Time

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