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Balsamic Lamb with Roasted Herb Potatoes

Serve tender barbecued lamb with oven roasted potatoes and tomatoes for a complete mid-week meal.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4


    •    3 (150g each) lamb backstraps (eye of loin) or 6 lamb fillets
    •    60ml (1/4 cup) balsamic vinegar
    •    2 1/2 tbsps olive oil
    •    1 tbsp chopped fresh rosemary leaves
    •    1 garlic clove, crushed
    •    800g chat (small coliban) potatoes, halved
    •    1 x 35g pkt Italian herb potatoes (McCormick brand)
    •    250g (1 punnet) cherry tomatoes
    •    1/2 cup loosely packed fresh basil leaves, shredded
    •    50g baby rocket leaves, to serve


  1. Combine lamb, vinegar, 1 tablespoon oil, rosemary and garlic in a glass dish. Cover and set aside in fridge for 2 hours to marinate.
  2. Preheat oven to 190°C. Toss potatoes with 1 tablespoon oil in a bowl. Add Italian herb mix. Spread potatoes in a single layer over a large roasting pan and cook for 20 minutes or until tender. Toss tomatoes in the remaining oil and add to pan. Roast for a further 10 minutes.
  3. Meanwhile, preheat barbecue grill on high. Drain lamb and cook for 4 minutes each side for medium (3 minutes for fillets). Rest 5 minutes, then slice. Add basil and rocket to potatoes and serve with lamb.

This great family recipe is thanks to Taste Recipes at


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