• Preheat the oven to 180°C.

To make the gnocchi

• Place the potatoes in a large saucepan and cover with water. Place over a med-high heat and bring to the boil, reduce to a simmer and cook for 15-20 minutes or until cooked. Drain the potatoes and peel. Fill a saucepan with salted water, bring to the boil then reduce to a simmer. Pass the potatoes through a mouli, place on a clean, flat work surface, season with salt and nutmeg, sprinkle with flour and gently knead until all flour is absorbed, work fast so the potato stays warm. On a floured surface, roll the dough into a long cylinder, cut into 1cm pieces and place on a tray lined with baking paper. Cook the gnocchi in batches by gently dropping into the simmering water, cook for 3 minutes or until the gnocchi rises to the top, remove with a slotted spoon and place into a bowl of iced water, chill a minute then drain well.

For the lamb

• Combine all the ingredients in a bowl, rub into the lamb and set aside for 10 minutes. Season with salt and pepper. Heat a flame proof roasting dish over a high heat and cook lamb, turning occasionally until browned. Roast in oven for 10-12 minutes. Once cooked remove from oven and set aside for 10 minutes to rest, then slice.

For the rosemary jus

• Place a frying pan over a medium heat, add the oil and butter. Cook the shallots, stirring until browned. Add the garlic and herbs, cook a further 5-8 minutes. Add the wine and reduce by half, add the veal glaze and reduce to a sauce consistency. Season with salt and pepper, add balsamic to taste. Pass through a sieve and set aside.

For the sautéed mushrooms

• Place a frying pan over a medium heat, add the oil and butter. Add the garlic and the mushrooms, cook until soft, season with salt and pepper.
• To serve, heat a frying pan over a med-high heat, add butter and allow to foam. Add the gnocchi and cook until golden brown, turning occasionally, once golden add the wild mushroom mixture and baby peas, heat through. Finally add baby spinach and parsley, and toss to combine. Spoon the gnocchi onto a serving plate, top with sliced lamb and pour over the rosemary jus to serve.