Luxe Lamb Backstrap & Garlic Dutch Carrots

• Meanwhile, trim green tops from Dutch carrots 
and scrub them clean (halve any thicker carrots 
lengthways). Finely chop garlic.
• Season lamb backstrap on both sides with salt 
and pepper. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• 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.  

• While lamb is resting, wipe out frying pan and return 
to medium-high heat with a drizzle of olive oil.
• Cook carrots until tender, 5-7 minutes. Add a dash 
of water to the pan to help carrots cook.
• Add baby spinach leaves and half the garlic, and 
cook, stirring until fragrant and spinach is just 
wilted, 1 minute. 
• Remove pan from heat. Season to taste with salt 
and pepper.

• Re-boil the kettle.
• Wipe out the frying pan, then return to medium-high 
heat with a drizzle of olive oil. 
• Cook the cracked black pepper and remaining 
garlic, stirring until fragrant, 1 minute. Remove pan 
from heat.
• Transfer pepper-garlic mixture to a medium 
heatproof bowl, then add gravy granules and the 
boiling water (see ingredients), whisking, until 
smooth, 1 minute. Stir in any lamb resting juices.