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Sliced lamb with goats' cheese and spinach potatoes

From Ed Baines

Marinade
3 cloves garlic, crushed
2 red chillies, chopped
1 tbsp tomato purée
10 tinned anchovies, pounded to taste
1 tbsp paprika
1 lemon juice, and zest
1 tbsp thyme, leaves only
1 tsp sugar
125ml olive oil
Lamb
3 tbsp olive oil, for frying
1 lamb shoulder, de-boned and cut into three pieces
Potatoes
1kg potatoes
1 tbsp cayenne pepper
1 pinch salt
1 tbsp semolina
1 tbsp garlic, salt
4 tbsp olive oil
500g spinach
400g goats' cheese
Dressing
1 large shallots, finely chopped
1 bunch mint, finely chopped
1 tbsp red wine vinegar
1 tbsp Dijon mustard

Alt: Marinade lamb before cooking in the oven with anchovies, lemon, thyme, garlic, capers, olice oil

1. Mix all the marinade ingredients together in a bowl, and leave for 12 hours to allow the flavours to develop.

2. Set the oven to 180/gas 4. Pour the olive oil for frying into a large frying pan and fry the lamb until browned on all sides.

3. Place the lamb into a roasting pan and roast for 55 minutes.

4. Remove the lamb from the oven and reduce the oven temperature to 160/gas 2. Pour the marinade over the lamb and continue to cook in the oven for 40 minutes.

5. Meanwhile, blanch the potatoes in boiling salted water for seven minutes. Drain and leave to cool.

6. Make the dry marinade by combining the cayenne, salt, white semolina and garlic salt.

7. Toss the potatoes in the dry marinade so that they are evenly coated. Drizzle the potatoes with half of the olive oil and roast for 40 minutes.

8. Heat the remaining oil in a frying pan and cook the spinach until wilted. Drain the spinach and roughly chop. Crumble the goats` cheese into a bowl and then mix spinach through.

9. Add the potatoes and toss them through the spinach and goats cheese mix.

10. Whisk all the ingredients for the dressing together in a bowl. Serve with the lamb and potatoes.