Lamb Backstrap & Frites

• Meanwhile, thinly slice zucchini into sticks. • Trim green beans. • Finely chop garlic and parsley. • To a small bowl, add the butter and allow to come to room temperature.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season with salt and pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Season lamb backstrap on both sides. • Cook lamb for 7-8 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, add half the paprika spice blend to lamb, turning to coat. Transfer to a plate to rest for 5 minutes.

• While lamb is resting, to bowl with butter, add parsley, Dijon mustard (see ingredients), the remaining garlic and remaining paprika spice blend. Mash to combine.