Loin of lamb, wilted spinach, carrots & rosemary potatoes

If you can get hold of wild garlic, use it instead of the spinach – it has a wonderful, subtle flavour that will bring this dish together beautifully. Always keep the skin on your tatties – this is where the flavour is. I’ve used loin of organic lamb, but for cheaper cuts, try a leg or gigot steaks. Serve it pink.

SERVES 4 PREP 5 mins COOK 45 mins

8 new potatoes (I used Pink Fir

Apple), scrubbed with skins left on 75ml cold-pressed rapeseed oil, or

olive oil, for frying 16 baby carrots, washed and scrubbed, leaving about 2.5cm of top on (or 4 medium-sized carrots, scrubbed) 12 garlic cloves, skin left on, bashed 25g butter 4 rosemary sprigs 4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you) 100ml red wine 1 tsp redcurrant jelly 500ml lamb or beef stock 200g baby spinach, washed

1 Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters. 2 Heat a frying pan over a mediumhigh heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there’s some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins. 3 Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan. 4 Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place. 5 While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream. 6 Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season. 7 To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve. PER SERVING 745 kcals • fat 58g • saturates 20g • carbs 20g • sugars 9g • fibre 6g • protein 27g • salt 0.8g