TASTE : Parsley, lemon & rocket marinated lamb

Let’s raid the garden for the fresh, zesty ingredients needed for this very simple and delicious recipe.


6 lamb forequarters

1/4 bunch of parsley, chopped

Rind of a lemon

Juice of a lemon

1/3 cup chopped rocket

Olive oil

Salt and pepper

12 chat potatoes

3 handfuls of green beans.



Combine rocket, parsley, dash of oil, lemon rind and season in a bowl.

Coat the lamb in half the marinade mixture and reserve the remaining mixture.

Set the lamb aside in the frige for at least an hour.

Preheat oven to 220 deg.

Par boil chat potatoes, place on an oven tray, drizzle with oil and salt and bake for 25 minutes.

Take the lamb and sear on a hot barbecue or griddle. Turn over four times within about 6 minutes and rest on a plate covered with foil. Keep the juice from the resting lamb.

Steam or boil the green beans al dente.

Place the chat potatoes and greens on warm plates and top with lamb.

Stir lemon juice into remaining marinade along with the juice from rested lamb.

Drizzle over the dish and serve with a little extra chopped parsley.


Enjoy with a glass of red wine of your choice!



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Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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