1. combine syrup, stock, mustard and juice in large deep flameproof of casserole dish; add lamb, toss to coat in syrup mixture. Bring to a boil then cover tightly. Reduce heat; cook lamb, turning every 20 minutes, about 2 hours or until lamb is tender.
2. Meanwhile, make roast potatoes.
3. Serve lamb with roast potatoes and, if desired, just-wilted baby spinach leaves.
Preheat oven to hot (220°C/200°C fan-assisted).
Lightly oil oven tray. Boil, steam or microwave potatoes 5 minutes; drain. Pat dry with absorbent paper; cool 10 minutes. Gently rake rounded sides of potatoes with tines of fork; place potato in single layer, cut-side down, on prepared oven tray. Brush with oil; roast, uncovered, about 50 minutes or until potatoes are browned lightly and crisp.
per Serving (incl. potaoes) 14.6g total fat (3.7g saturated fat); 2850kj (671 cals); 65.3g carbohydrate; 68.3g protein; 5.1g fibre
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 290 (49%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 240.3mg||74 %|
|Sodium 216.1mg||7 %|
|Potassium 883.6mg||23 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 71.5g||102 %|
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Calories per serving: 597
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