Loin of lamb wilted spinach carrots rosemary potatoes

Ingredients

• 8 new potatoes (I used Pink Fir Apple), scrubbed with skins left on
• 75ml cold-pressed rapeseed oil, or olive oil, for frying
• 16 baby carrots, washed and scrubbed, leaving about 2.5cm of top on (or 4 medium-sized carrots, scrubbed)
• 12 garlic cloves, skin left on, bashed
• 25g butter
• 4 rosemary sprigs
• 4 pieces of lamb loin (about 500g in total), sinew removed but thin layer of fat left on (you can get your butcher to do this for you)
• 100ml red wine
• 1 tsp redcurrant jelly
• 500ml lamb stock or beef stock
• 200g baby spinach, washed

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