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Ingredients

• 3 cloves garlic, crushed
• 2 red chillies, chopped
• 1 tbsp tomato pure
• 10 tinned anchovies, pounded to taste
• 1 tbsp paprika
• 1 lemon juice, and zest
• 1 tbsp thyme, leaves only
• 1 tsp sugar
• 125 ml olive oil

• 3 tbsp olive oil, for frying
• 1 lamb shoulder, de-boned and cut into three pieces

• 1 kg potatoes
• 1 tbsp cayenne pepper
• 1 pinches salt
• 1 tbsp semolina
• 1 tbsp garlic, salt
• 4 tbsp olive oil
• 500 g spinach
• 400 g goats' cheese

• 1 large shallots, finely chopped
• 1 bunches mint, finely chopped
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard

Description

Ed Baines Sets The Taste Buds Tingling With A Host Of Mouth-watering Flavours Combining Spicy Roast Lamb, Cheesy Spinach And Crunchy Potatoes

UK TV