Step 1

Preheat oven to 200°C. Combine the ricotta, pine nuts, lemon rind and garlic in a bowl. Season with pepper. Use a sharp knife to cut a deep pocket along 1 side of 1 lamb roast (don’t cut all the way through). Stuff with half the ricotta mixture and half the spinach. Use a toothpick to secure. Repeat with the remaining lamb, ricotta mixture and spinach.

Step 2

Heat a large frying pan over high heat. Spray with oil. Cook the lamb for 1-2 minutes each side or until browned. Transfer to a roasting pan.

Step 3

Arrange the carrots around the lamb. Spray with oil. Season with pepper. Roast for 20-25 minutes for medium or until the lamb is cooked to your liking. Transfer the lamb to a plate. Cover with foil. Set aside for 5 minutes to rest. Roast carrots for a further 5 minutes or until tender.

Step 4

Thickly slice the lamb. Serve with the carrots and zucchini.