Lamb Roast with Creamed Spinach, Butter Roasted Potatoes & Carrots

Preheat oven to 190°C. Line a baking tray with foil. Cut four x 1cm deep inserts into the fat side of the lamb roast. Slice 1 garlic clove into quarters and insert pieces into each cut. Roast for 30-35 minutes, or until lamb reaches your desired doneness (see tip). Transfer to a cutting board to rest and loosely cover with foil for at least 10 minutes.

Tip! An instant-read thermometer should register 58-60°C for medium.

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

While the lamb roasts, peel and mince the remaining garlic. Trim ends of the carrot and slice both potatoes and carrot into 1.5 cm 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 6-8 minutes or until just tender when pierced with a fork; drain and set aside.

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 Tbsp of water (if required) and the parmesan cheese. Stir until creamy. Season with salt and pepper to taste.

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, 2-3 minutes or until completely wilted. Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan.

Once lamb is rested, slice roast as desired. Divide the roast lamb, creamed spinach, potatoes and carrots between plates. Enjoy!

Preheat oven to 190°C. Line a baking tray with foil. Cut four x 1cm deep inserts into the fat side of the lamb roast. Slice 1 garlic clove into quarters and insert pieces into each cut. Roast for 30-35 minutes, or until lamb reaches your desired doneness (see tip). Transfer to a cutting board to rest and loosely cover with foil for at least 10 minutes.

Tip! An instant-read thermometer should register 58-60°C for medium.

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

While the lamb roasts, peel and mince the remaining garlic. Trim ends of the carrot and slice both potatoes and carrot into 1.5 cm 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 6-8 minutes or until just tender when pierced with a fork; drain and set aside.

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 Tbsp of water (if required) and the parmesan cheese. Stir until creamy. Season with salt and pepper to taste.

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, 2-3 minutes or until completely wilted. Remove the wilted spinach from the pan and drain thoroughly; set aside. Wipe out the pan.

Once lamb is rested, slice roast as desired. Divide the roast lamb, creamed spinach, potatoes and carrots between plates. Enjoy!