Italian Lamb Backstrap

• To pan with onion, stir in the water (for the risoni), chicken-style stock powder and risoni. • Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is al dente and the water is absorbed, 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

• Meanwhile, season lamb backstrap on both sides. • Heat a large frying pan with a drizzle of olive oilover medium-high heat. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

• Return pan to medium heat with a drizzle of olive oil. • Cook remaining garlic & herb seasoning and tomato paste until fragrant, 1 minute. • Stir in the brown sugar, water (for the sauce) and the remaining butter until slightly thickened, 1-2 minutes. Season to taste.

• Meanwhile, in a medium bowl, combine spinach, rocket & fennel mix, a drizzle of olive oil and the balsamic vinegar. Season.