Put a pan on the stove and turn the temperature to high, add EVOO, coat the bottom of the pan in the oil. Place the fresh baby spinach into the pan and stir until the spinach softens. Add salt and pepper to the pan and cook for 40 secs.
Remove spinach from the pan and place onto a plate, drain liquid and put in the fridge to cool
To bone the lamb, remove the fillet, loin and flap from the bones, remove the excess fat and slice small cuts through the sinew.
Remove the out fat from the fillet and place in the middle of the lamb loin, season with salt & pepper.
Sprinkle fresh Thyme and parsley over the lamb, and then spread the spinach evenly over the lamb.
Cut thin slices of garlic and place along the lion of lamb, roll lion over the flap and tie together with butchers twine.
Season the lamb roll, making sure to season the whole roll.
Heat a pan and once hot place the lamb into the pan and seal the meat till golden brown.
Place the lamb in the oven and cook for 20 minutes at 200ºC.
When cooked take the lamb out of the oven and rest for 15 minutes.
Remove the butcher’s twine and cut the lamb into medallions
Serve with creamy pommes Dauphinoise.
To make Dauphinoise
Preheat the oven to 150ºC & grease a deep gratin dish with half the butter.
Peel the potatoes & cut them into slices 0.5 to 1 cm thick.
Arrange the potato slices in the gratin dish in overlapping rows.
Combine the cream, garlic rosemary 7 seasoning in a heavy-based saucepan.
Bring to the boil the carefully pour over the potatoes.
Dot the remaining butter over the surface & bake for 1 hour.
Check from time to time to ensure the surface isn’t browning too quickly & cover with aluminium foil if necessary.
You can make the Dauphinoise potatoes ahead of time & reheat them slowly in a 150ºC oven for 20 to 30 minutes.