- 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
- 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.