Luxe Lamb & Fetta-Root Veggie Salad for Dinner

• Meanwhile, finely chop garlic. 
• Pick and finely chop rosemary leaves. 
• Roughly chop baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook baby spinach and half the 
garlic, stirring, until softened and fragrant, 
1-2 minutes.
• Season with salt and pepper to taste. Transfer to a 
large bowl and cover to keep warm. 

• When the roast veggies have 10 minutes remaining, 
season lamb backstrap on both sides.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook lamb, turning occasionally, for 8-10 minutes
for medium or until cooked to your liking.
• Transfer to a plate to rest for 5 minutes. 

• Return frying pan to medium heat.
• Add the butter, rosemary and remaining garlic. 
Cook, stirring, until beginning to brown,
2-3 minutes.
• Season to taste, then remove from heat. 

• To the bowl with the cooked baby spinach, add 
roasted turnip, carrot and onion and a drizzle of 
white wine vinegar.
• Season, then gently toss to combine.