Summer Roast Lamb with Crunched Spiced Potatoes, Goats' Cheese and Spinach

Ingredients

• 0.5 tsp Demerara Sugar
• 1 tbsp Red Wine Vinegar
• 300 g Goats' Cheese crumbled into pieces
• 1 piece Lemon zest and juice only
• 200 g Semolina
• 1 piece Shoulder Lamb boned and butterflied
• 2 sprig Rosemary finely chopped
• 0.5 tsp Rock Salt
• 1 tbsp Chilli Powder
• 0.5 tbsp Garlic Salt
• 0.5 tbsp Cumin
• 0.5 tbsp Dried Oregano
• 1 pinch Black Pepper freshly ground
• 1 bunch Mint fresh, finely chopped
• 20 ml Olive Oil approx 4 tsp
• 1 tin Anchovy Fillets small tin, finely chopped
• 500 g New Potatoes quartered
• 2 bag Baby Spinach washed and drained