Step 1

Trim thick stalks off spinach. Wash well. Heat a large, dry non-stick frypan on high heat.

Step 2

Add spinach, turning with tongs as it wilts down. Keep the pan over high heat to evaporate any water. Remove the spinach when softly wilted. Drain on paper towel.

Step 3

Preheat barbecue or grill on high. Heat oil in the same pan over medium-high heat and gently fry garlic until golden.

Step 4

Immediately return spinach to pan with pine nuts and sultanas, tossing quickly until hot and well-dressed. Divide among warm plates and scatter with lemon zest.

Step 5

Meanwhile, brush lamb with oil and season. Grill very quickly on a chargrill or barbecue over high heat for 1-2 minutes each side until they are scorched and sizzling hot. Serve with spinach and lemon.