Rosemary Lamb & Smashed Potatoes

Nutrition

Ingredients

• Lamb leg roast
• Potato
• Olive Oil
• Baby Spinach
• Rosemary

Instructions

1. 1.Boil the potato in salted water for 12-15 minutes until tender, then drain.
2. 2.Place potato on a baking tray, smash flat with a fork, drizzle with half the olive oil and rosemary, and grill for 10 minutes until crispy.
3. 3.Season the lamb leg with salt and remaining rosemary. Pan-fry in the remaining olive oil over medium-high heat for 3-4 minutes per side for medium-rare.
4. 4.Let the lamb rest for 5 minutes before slicing.
5. 5.Serve the sliced lamb over a bed of fresh spinach with the crispy smashed potatoes on the side.