All-in-one lamb roast

Serves: 6

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Total Time: 110

Prep Time: 20

Cook Time: 90

• 2.2-2.3kg lamb shoulder
• a handful of rosemary sprigs
• extra-virgin olive oil
• 1.2 kilogram(s) large waxy potatoes, cut into wedges
• 3  red onions, peeled and cut into slim wedges
• 2 head(s) garlic, tops cut off
• 25 gram(s) unsalted butter, plus a knob
• 500 gram(s) spinach

Method

1. Heat the oven to 210ºC (190ºC fan oven) gas mark 7. Cut slits all over the lamb and stuff each one with a couple of needles of rosemary. Drizzle over a little oil, season with salt and black pepper and cover the top with rosemary sprigs, pulling some of the needles off the stalk.
2. Toss the potatoes and onions with about 2 tablespoons of oil and season with salt.
3. Arrange these with the heads of garlic in a large roasting dish that holds them in a crowded single layer. Put these in the oven with the lamb on a rack above and roast for 1¼-1½ hours, stirring the potatoes and onions halfway through.
4. Transfer the lamb to a warm plate, loosely cover with foil and leave to rest for 20 minutes. Remove the garlic, but return the potatoes and onions to the oven.
5. Melt the butter in a large pan over a medium-high heat, add the spinach, cover and cook until it collapses, stirring now and again. Transfer to a food processor, discarding any liquid in the base of the pan. Squeeze out the insides of the heads of garlic and add to the spinach with a knob of butter. Season and whizz to a coarse purée.
6. Carve the lamb, adding any juices given out to the spinach purée, and serve this with the potatoes and onions as a little vegetable-cum-sauce.

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