Marinated lamb with spinach

ingredients

• 3 cloves garlic, chrused
• 2 tablespoons chopped fresh oregano
• 2 tablespoons wholegrain mustard
• ½ cup/125 ml/4 fl oz red wine
• 2 tablespoons worcestershire sauce
• 2 tablespoons honey
• 500 g/1 lb lamb fillet, trimmed of all visible fat, cut into thin slices
• 2 potatoes, peeled and cut into 3 mm/1/8 in thick matchsticks
• 2 tablespoons vegetable oil
• 1 bunch/500 g/1 lb English spinach, stems removed
• 155 g/5 oz button mushrooms, sliced
• freshly ground black pepper

method

• Place garlic, oregano, mustard, wine, Worcestershire sauce and honey in a bowl and mix to combine. Add lamb, toss to coat with marinade, cover and refrigerate for at least 4 hours.
• Place potatoes in a bowl, cover with cold water and soak for 1 hour. Drain potatoes, rinse under cold running water and dry on absorbent kitchen paper.
• Heat oil in a wok over a medium heat, add potatoes and stir-fry for 6 minutes or until golden anf tender. Remove potatoes from wok, set aside and keep warm.
• Drain lamb and reserve marinade. Add lamb to wok and stir-fry for 4 minutes or until brown. Add spinach, mushrooms and reserved marinade and stir-fry for 4 minutes or until spinach wilts. Season to taste with black pepper. To serve, divide potatoes between serving plates, then top with lamb mixture.

tip from the chef

Always drain marinated food well before cooking. wet will stew rather than brown.