Mix together bread crumbs, garlic, sea salt, black pepper, cayenne pepper, and mustard to make bread crumb mixture. Remember to save a pinch of garlic for the potatoes.
Pick and wash spinach.
Slice potatoes in halves and toss them with canola oil, garlic, rosemary, salt, and pepper.
Heat Evo grill to Medium.
Bread lamb by coating with Dijon mustard and rolling through bread crumb mixture.
Place potatoes on the hot grill and slowly sear on all sides. Apply water to potatoes and cover with a small lid to steam. Continue to cook potatoes until they begin to soften.
Separately, place breaded lamb onto the hot grill and sear on all sides. Continue to cook lamb as desired.
As a final step, place cleaned spinach on the hot grill. Add a splash of white wine and a pat of butter. Season with salt and pepper.
