Lamb & Rosemary Meatballs

Place the potatoes into a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and return back to the saucepan. Add the horseradish cream, butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

Meanwhile, roll the garlic & rosemary meatball mixture into tablespoon sized meatballs. Heat a medium frying pan over a medium-high heat. Add the meatballs and cook, turning, for 4-5 minutes or until cooked through. Remove from the pan and place on the paper towel to drain a little of the fat. Cover with foil to keep warm.

Place the same frying pan back over a medium heat. Add the baby spinach and cook for 1 minute or until wilted.