Best 5 Loin Of Lamb Wilted Spinach Carrots Rosemary Potatoes Recipes

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If you're looking for a flavor-packed, succulent, and impressive dish to grace your dinner table, then look no further than this recipe for loin of lamb with wilted spinach, carrots, rosemary, and potatoes. This culinary masterpiece combines tender lamb, vibrant spinach, sweet carrots, aromatic rosemary, and hearty potatoes in a harmonious symphony of flavors. Whether you're hosting a special occasion or simply seeking a memorable meal, this recipe will delight your palate and leave you craving more.

Here are our top 5 tried and tested recipes!

LOIN OF LAMB, WILTED SPINACH, CARROTS & ROSEMARY POTATOES



Loin of lamb, wilted spinach, carrots & rosemary potatoes image

The classic combination of lamb and crispy rosemary potatoes. For a cheaper cut of meat, try substituting leg or gigot steaks. Serve it pink!

Provided by Neil Forbes

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 11

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

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a pan, cover the potatoes with cold salted water, bring to the boil and simmer for 5-10 mins until just cooked. Drain and allow to cool slightly, then cut into quarters.
  • Heat a frying pan over a medium-high heat until hot, then add 45ml of the oil. Add the potatoes, along with the carrots and garlic. Season, toss to coat with oil, then add half the butter and rosemary. Once there's some colour on the potatoes, transfer everything to a roasting tin and cook in the oven for 25-30 mins.
  • Meanwhile, place an ovenproof frying pan over a medium heat and add the remaining oil. Season the lamb all over and, when the oil is quite hot, add it to the pan.
  • Fry the lamb for 1-2 mins each side, using tongs to press down gently to caramelise and render the fat. Season again and put in the oven for 5-7 mins until just cooked. When pressed with your fingers, the lamb should have a bounce to it. Remove from the frying pan and set aside in a warm place.
  • While the lamb rests, make the sauce. Add the red wine to the roasting juices in the frying pan over a medium-high heat. Reduce by two-thirds, then add the redcurrant jelly. Once the jelly has melted, add the lamb stock and reduce until it is the consistency of double cream.
  • Once the sauce is nearly reduced, put a separate pan on a low heat and melt the remaining butter. Add the spinach to wilt and season.
  • To serve, divide the potatoes between four warmed plates. Cut each piece of lamb into about five slices and place next to the potatoes. Arrange the carrots and spinach around the lamb. Spoon the sauce over everything and decorate with pieces of garlic and rosemary. Scatter a pinch of salt over each plate and serve.

Nutrition Facts : Calories 745 calories, Fat 58 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium

RACK OF LAMB WITH ROSEMARY ROASTED POTATOES AND SHALLOT VINAIGRETTE



Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h27m

Yield 4 servings

Number Of Ingredients 10

1 pound fingerling potatoes, tossed in vegetable oil
1/4 cup mild extra-virgin olive oil
2 tablespoons finely chopped rosemary leaves
2 (8-bone) racks of lamb*
Kosher salt
Black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon minced shallots
1/4 cup olive oil
Kosher salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled.
  • With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans).
  • Combine seasoned rice wine vinegar and minced shallots in a small bowl.
  • When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning.
  • Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette.

ROASTED POTATOES WITH GREENS



Roasted Potatoes with Greens image

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like.

Provided by Lisa Nichols

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 2

Number Of Ingredients 6

6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
  • Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Nutrition Facts : Calories 419.1 calories, Carbohydrate 73.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 5.5 g, Protein 7.3 g, SaturatedFat 7.4 g, Sodium 110.9 mg, Sugar 5.7 g

ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO



Rosemary Rack of Lamb with Roasted Potatoes and Carrots for Two image

Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.

Provided by Anna Stockwell

Categories     Valentine's Day     Lamb     Dinner     Carrot     Potato     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 13

1 (1-1 1/2-pound) rack of lamb, fat cap scored
1 garlic clove, finely chopped
2 teaspoons chopped rosemary
1/8 teaspoon freshly ground black pepper
1 1/4 teaspoons kosher salt, divided
1 tablespoon white miso paste
1/4 teaspoon smoked paprika
5 tablespoons unsalted butter, softened, divided
2 medium yukon gold potatoes (about 1 pound)
1 teaspoon honey
1/4 teaspoon ground coriander
1/2 pound medium carrots, peeled
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
  • Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
  • Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
  • Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
  • Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
  • Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE



Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce image

This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.

Provided by Emma Jansen

Categories     Meat and Poultry Recipes     Lamb

Time 1h

Yield 4

Number Of Ingredients 12

20 new potatoes, halved
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 cup red wine
4 (6 ounce) lamb shoulder steaks
salt and pepper to taste
1 tablespoon cumin seeds
1 tablespoon vegetable oil
2 bunches fresh spinach, cleaned
¼ cup sour cream
2 tablespoons softened butter

Steps:

  • Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
  • Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
  • Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.

Nutrition Facts : Calories 1063 calories, Carbohydrate 96.5 g, Cholesterol 151.6 mg, Fat 53 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 23.9 g, Sodium 341.7 mg, Sugar 11.3 g

Tips:

  • Choose the right cut of lamb: A loin of lamb is a great choice for this recipe, as it is a tender and flavorful cut of meat.
  • Don't overcook the lamb: Lamb is best cooked to medium-rare or medium, so that it remains juicy and tender.
  • Use fresh herbs: Fresh rosemary and thyme add a wonderful flavor to this dish. If you don't have fresh herbs, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Roast the vegetables until they are tender: The carrots and potatoes should be roasted until they are tender and slightly caramelized.
  • Wilt the spinach just before serving: Spinach wilts quickly, so it's best to add it to the pan just before serving.

Conclusion:

This loin of lamb with wilted spinach, carrots, and rosemary potatoes is a delicious and elegant dish that is perfect for a special occasion. The lamb is tender and flavorful, the vegetables are roasted to perfection, and the wilted spinach adds a touch of freshness. This dish is sure to impress your guests!

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