Heat oven to 180 °C. Grab a roasting pan.

Wash the meat, dab with a paper towel, sprinkle with salt and pepper.

Brush the potatoes thoroughly and rinse under running water but do not peel. Cut each potato in four. Season with salt.

Spread meat and potatoes on pan.

Whip the rice cream, stock, thyme, rosemary, olive oil, and mustard. Pour sauce on meat and potatoes.

Place pan in the oven and bake for 30–40 mins at 180 °C.

When meat is done, add a handful of fresh spinach leaves. Let dish cool slightly, then serve.