Ingredients

• 1 shoulder lamb
• boned and butterflied
• 4 tsp olive oil
• 2 sprigs rosemary
• finely chopped
• ½ tsp rock salt
• 1 small tin anchovy fillets
• finely chopped
• 1 lemon
• zest and juice only
• ½ tsp demerara sugar
• 500g/17oz new potatoes
• quartered
• 200g/7oz semolina
• 1 tbsp chilli powder
• ½ tbsp garlic salt
• ½ tbsp cumin
• ½ tbsp dried oregano
• freshly ground black pepper
• 2 bags pre-packed baby spinach
• washed and drained
• 1 bunch fresh mint
• finely chopped
• 300g/10½oz goats' cheese
• crumbled into pieces
• 1 tbsp red wine vinegar

Directions

• Preheat oven 170C/338F/Gas 3.
• Rub the lamb with the olive oil and place on a roasting tray.
• Sprinkle over the chopped rosemary
• salt
• chopped anchovy fillets
• lemon juice and zest and sugar. Turn the lamb
• massaging the ingredients into the meat.
• Place in the oven
• skin side up
• and roast for one-and-a-half hours.
• Meanwhile
• for the crunched
• spiced potatoes
• blanch the new potatoes for five minutes in boiling salted water.
• Combine the semolina in a large bowl with all the remaining ingredients.
• When cooked
• strain the potatoes and
• while still hot
• transfer them into the bowl with the semolina. Toss well and shake off any excess through a colander.
• Transfer the potatoes to a well-oiled tray for the last half an hour of the lamb's cooking time. If you have a large enough oven and a large enough roasting tray
• you can arrange the potatoes around the lamb to cook.
• Meanwhile
• mix together the spinach
• mint and pieces of goats' cheese in a large bowl.
• Remove the lamb from the oven when it's cooked and allow to rest for a few minutes before carving into slices.
• Add the potatoes to the spinach and goats' cheese. Add the red wine vinegar and toss thoroughly.
• Transfer the potato and spinach mixture onto a large platter and place slices of lamb over the top. Spoon over the cooking juices from the lamb and serve.