Loin of lamb, wilted spinach, carrots & rosemary potatoes

Loin of lamb, wilted spinach, carrots & rosemary potatoes

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(2 ratings)

Prep: 5 mins Cook: 45 mins

More effort

Serves 4

The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!

Nutrition and extra info

Nutrition: per serving

  • kcal745
  • fat58g
  • saturates20g
  • carbs20g
  • sugars9g
  • fibre6g
  • protein27g
  • salt0.8g
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Ingredients

  • 8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 75ml cold-pressed rapeseed oil, or olive oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 16 baby carrots, washed and scrubbed, leaving about 2½ cm of top on (or 4 medium-sized carrots, scrubbed)
  • 12 garlic cloves, skin left on, bashed
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 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)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 100ml red wine
  • 1 tsp redcurrant jelly
  • 500ml lamb stock or beef stock
  • 200g baby spinach, washed

Method

  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 medium-high 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.

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Comments (2)

Markadyrenko's picture
5

Made this for a weekend supper and it's delicious. Couldn't get the consistency of double cream for the sauce but loin of lamb is a fantastic cut although not always easy to get hold of it and the carrots and spinach complemented perfectly.

valellard's picture

Brilliant recipe. I was a bit worried that it might be too complicated with having to reduce the sauce etc but in fact I followed it to the letter, including the veg and it was one of the most delicious recipes I've ever done. The sauce was very easy and tasted out of this world. Will definitely do it again.

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