Noisette of Lamb with Spinach Dressed Jersey Royals
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Feeds 1 - 2 people 
Prep time 180m
Cook time 25m
Description
This noisette is perfect when you fancy roast lamb but want something relatively quick to cook. We love to marinate it in classic flavours such as garlic, lemon and rosemary. The potatoes are dressed with spinach; a bit like a warm potato salad, only with more oomph!
- 1 noisette of PGI Cornish lamb
- 5 cloves garlic, peeled and roughly smashed
- 1 large sprig of rosemary
- 1 lemon, zest only
- A splash of olive oil
- 500g new potatoes
- 300g spinach
- 2 shallots
- A jug of gravy or lamb jus, to serve
- Marinate the lamb in the garlic, rosemary, lemon zest, a good glug of olive oil and some salt for a few hours, if possible (and up to overnight).
- Preheat the oven to 180C.
- Heat a heavy-based frying pan or skillet and sear the lamb on all sides, until golden.
- Place the lamb in the oven and cook for ~25 minutes, or until an instant-read thermometer measures 54C. Rest for 5 minutes.
- Meanwhile, cook the potatoes in boiling salted water.
- Wash the spinach and add it to a lidded saucepan over a low heat, until wilted. Once wilted, run under cold water, then chop roughly.
- Add a splash of olive oil to another pan and fry the shallot until soft but not coloured. Add the spinach to warm through, then add the potatoes. Season with salt and pepper.
- Heat the jus, then serve with the potatoes and lamb.
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