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Summer roast lamb with crunched spiced potatoes, goats' cheese and spinach

Summer roast lamb with crunched spiced potatoes, goats' cheese and spinach is built on Olive Oil, Rock Salt, Demerara Sugar, Chilli Powder, and Garlic Salt. Keep it handy for the next time you cook it.

Ingredients

• 4 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Summer roast lamb with crunched spiced potatoes, goats' cheese and spinach

2. 2

   Rub the lamb with the olive oil and place on a roasting tray.

3. 3

   Place in the oven, skin side up, and roast for one-and-a-half hours.

4. 4

   Combine the semolina in a large bowl with all the remaining ingredients.

5. 5

   Transfer the potatoes to a well-oiled tray for the last half an hour of the lamb's cooking time.

6. 6

   If you have a large enough oven and a large enough roasting tray, you can arrange the potatoes around the lamb to cook.

7. 7

   Meanwhile, mix together the spinach, mint and pieces of goats' cheese in a large bowl.

8. 8

   Remove the lamb from the oven when it's cooked and allow to rest for a few minutes before carving into slices.

9. 9

   Add the potatoes to the spinach and goats' cheese. Add the red wine vinegar and toss thoroughly.

10. 10

    Transfer the potato and spinach mixture onto a large platter and place slices of lamb over the top.

11. 11

    Spoon over the cooking juices from the lamb and serve.