Rosemary Scented Lamb Loin

Meanwhile, heat a splash of oil in another pan on medium heat. Add the leek, half the rosemary and a pinch of salt. Cook, stirring, until the leeks are soft, 4-5 mins. Add the garlic and cook for a minute. Stir in the creme fraiche and bring to a simmer. Remove from the heat. When the potatoes are cooked, drain, then add to the leeks. Turn carefully to coat. Spoon into an appropriate sized ovenproof dish.

Sprinkle the blue cheese on top of the gratin and bake in the oven until golden and bubbly 12-15 mins. Meanwhile, heat a splash of oil in a large frying pan over medium high heat. Season the lamb loins with salt and pepper and sprinkle over the remaining rosemary. Brown the meat on all sides, 2 mins and then transfer to a baking tray. Roast on the middle shelf for 9-10 mins. Keep the pan we will use it again later.

Whilst everything is in the oven, rinse the potato pan pop the red wine stock pot into it with the water (see ingredients for amount) and put onto medium heat. Stir to dissolve the stock pot and then simmer until thickened and glossy, about 10 mins.

When the lamb is ready, wrap loosely in foil and allow to rest for 5 mins. Meanwhile, heat the frying pan over medium heat (add a splash of oil if necessary). Stir fry the green beans until softened, 4-5 mins. Add a splash of water as they cook. Add the spinach and cook until wilted, 2-3 mins. Season well with salt and pepper and then use a spoon to squeeze out any excess water from the spinach. Get ready to serve!