Lamb Roast with Creamed Spinach, Twice Cooked Buttered Potatoes and Carrots

Roast Lamb:

Preheat the oven to 190°C. Line a baking tray with foil. Cut four x1 cm deep inserts into the fat side of the lamb roast. Slice 1 garlic clove into quarters, then insert quarters into each cut. Roast for 30-35 minutes, or until the lamb reaches your desired doneness. (An instant-read thermometer should register 58-60°C for medium.) Once cooked, transfer to a cutting board and loosely cover with foil while resting for at least 10 minutes.

Prepare Ingredients & Cook Potatoes:

Wash the fresh produce. Peel and mince the remaining garlic. Slice potatoes into bite size rounds. Trim ends of the carrot and slice into 1.5cm rounds. Place carrot and potato in a pot and cover with water. Cover with lid and bring to a boil over high heat. Cook for 8 to 10 minutes, or until tender when pierced with a fork; drain and set aside.

Start Spinach:

While the potatoes, carrots and lamb cook, in a large high sided pan, heat olive oil on medium until hot. Add the spinach and season with salt and pepper. (Cook in batches if required). Cook, stirring frequently, 2 to 3 minutes, or until completely wilted. Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan.

Finish Potatoes:

In the same pan, melt half the butter on medium-high. Add the drained potatoes and carrots and cook, tossing to coat, 1 to 2 minutes, or until thoroughly coated and lightly browned. Remove from heat and season with salt and pepper to taste.

Finish Spinach:

In the same pan, melt the remaining butter on medium. Add the garlic (to taste) and spinach. Cook, stirring frequently, 30 seconds to 1 minute. Turn off the heat and stir in 1-2 tablespoons of water (if required) and the parmesan cheese. Stir until creamy. Season with salt and pepper to taste.

You Plate It:

Find the lines of muscle in the roast, then thinly slice against the grain. Divide the roast lamb, creamed spinach, potatoes and carrots between plates. Enjoy!