Step 1

Preheat oven to 220°C. Combine the rosemary, garlic, cracked pepper and olive oil in a bowl and mix well. Coat each lamb backstrap with the rosemary mixture and set aside on a plate while you prepare the vegetables.

Step 2

Juice 1/2 the lemon and then cut the remaining 1/2 into 4 wedges.

Step 3

Place the fennel and zucchini into a large bowl. Combine the lemon juice, vinegar and brown sugar and pour over the vegetables. Mix well to coat the vegetables.

Step 4

Place the vegetables, lemon wedges and extra garlic cloves into a large roasting pan. Pour over any extra liquid from the vegetables. Roast in preheated oven for 10 minutes.

Step 5

Remove pan from the oven and brush the vegetables and garlic with the liquid in the pan. Move the vegetables to one side of the pan.

Step 6

Add the lamb backstraps to the pan in a single layer and roast for a further 10-12 minutes for medium or until the lamb is cooked to your liking. Cover the pan loosely with foil and stand for 5 minutes.

Step 7

Meanwhile: add the spinach to a large saucepan of boiling water. Remove immediately, drain and season with nutmeg and pepper.

Step 8

Slice the lamb. Place the spinach and vegetables onto serving plates. Top the spinach with the lamb and drizzle with the pan juices. Serve immediately.