Name: Roasted lamb & vegetables with spinach
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 62.50 ml fresh rosemary leaves; 2 garlic cloves, crushed; 1/2 tsp cracked black pepper; 9.20 gm olive oil; 3 (about 200g each) lamb backstraps, trimmed of any fat; 1 lemon; 2 (about 200g each) baby fennel bulbs, trimmed, quartered lengthways; 4 medium (about 400g) zucchini, quartered lengthways; 60mls (1/4 cup) balsamic vinegar; 16.00 gm brown sugar; 12 small garlic cloves, extra, peeled; 2 bunches English spinach, stems removed, leaved washed, dried; Ground nutmeg, to taste; Ground black pepper, to taste

Roasted lamb & vegetables with spinach

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Ingredients:

62.50 ml fresh rosemary leaves
1/2 tsp cracked black pepper
9.20 gm olive oil
3 (about 200g each) lamb backstraps, trimmed of any fat
1 lemon
2 (about 200g each) baby fennel bulbs, trimmed, quartered lengthways
4 medium (about 400g) zucchini, quartered lengthways
60mls (1/4 cup) balsamic vinegar
16.00 gm brown sugar
12 small garlic cloves, extra, peeled
2 bunches English spinach, stems removed, leaved washed, dried
Ground nutmeg, to taste
Ground black pepper, to taste

Instructions:

Preheat the oven to 220°C. Mix rosemary, garlic, cracked pepper, and olive oil in a bowl. Rub the rosemary mixture onto each lamb backstrap and let them sit on a plate as you get the vegetables ready.
Juice half a lemon and cut the other half into 4 wedges for garnish.
In a large bowl, toss together the fennel and zucchini. Drizzle with a mixture of lemon juice, vinegar, and brown sugar. Stir well to evenly coat the vegetables.
Put the vegetables, lemon wedges, and extra garlic cloves in a large roasting pan. Include any additional liquid from the vegetables. Roast in a preheated oven for 10 minutes.
Brush the vegetables and garlic with the delicious pan juices and slide them to one side.
Place the lamb backstraps in a single layer in the pan and roast for an additional 10-12 minutes for medium doneness or to your preferred level. Loosely cover the pan with foil and let it rest for 5 minutes before serving.
Simmer the spinach in a pot of boiling water briefly, then drain and season with nutmeg and pepper for a burst of flavor.
Slice the succulent lamb, arrange the vibrant spinach and vegetables on plates, then generously top with the flavorful lamb and finish by drizzling with the delicious pan juices. Enjoy promptly!

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