Sliced lamb with goats' cheese and spinach potatoes

Mix all the marinade ingredients together in a bowl, and leave for 12 hours to allow the flavours to develop.

Set the oven to 180/gas 4. Pour the olive oil for frying into a large frying pan and fry the lamb until browned on all sides.

Place the lamb into a roasting pan and roast for 55 minutes.

Remove the lamb from the oven and reduce the oven temperature to 160/gas 2. Pour the marinade over the lamb and continue to cook in the oven for 40 minutes.

Meanwhile, blanch the potatoes in boiling salted water for seven minutes. Drain and leave to cool.

Make the dry marinade by combining the cayenne, salt, white semolina and garlic salt.

Toss the potatoes in the dry marinade so that they are evenly coated. Drizzle the potatoes with half of the olive oil and roast for 40 minutes.

Heat the remaining oil in a frying pan and cook the spinach until wilted. Drain the spinach and roughly chop. Crumble the goats` cheese into a bowl and then mix spinach through.

Add the potatoes and toss them through the spinach and goats cheese mix.

. Whisk all the ingredients for the dressing together in a bowl. Serve with the lamb and potatoes.