Step 1

Cut a slit in the side of each lamb cutlet to make a pocket. Combine the apricot, spring onion and water in a bowl. Season with salt and pepper. Set aside to soften slightly.

Step 2

Meanwhile, process pistachios in a food processor until finely chopped. Combine the breadcrumbs and pistachio on a plate. Whisk the egg and water in a shallow bowl.

Step 3

Line a baking tray with non-stick baking paper. Stuff the apricot mixture into lamb pockets. Press the edges to seal. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place on prepared tray. Cover with plastic wrap. Place in the fridge overnight to chill.

Step 4

Preheat a barbecue flat plate on medium-high. Brush with oil. Cook the lamb for 2-3 minutes each side or until lightly browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 5

Cut the spinach into thirds. Heat the butter and oil on the flat plate until the butter melts. Cook the ginger, garlic and fennel, stirring, for 1-2 minutes. Add the spinach and toss for 1-2 minutes or until just wilted. Season with salt and pepper. Serve the lamb with the spinach.