Loin of lamb wilted spinach carrots rosemary potatoes
Ingredients
- 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 stock or beef stock
- 200g baby spinach washed
Instructions
Loin of lamb, wilted spinach, carrots & rosemary potatoes serves 4 original recipe by BBC Good Food.
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