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Export 11 ingredients for grocery delivery
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.
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