Seared Lamb Backstrap & Pepper Gravy

• Meanwhile, trim green tops from Dutch carrots and scrub them clean. Halve carrots lengthways. • Finely chop garlic. • Season lamb backstrap on both sides.

• 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, return pan 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. Season to taste, then transfer to serving plates.

• Boil the kettle. • Return frying pan 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 (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Stir in any lamb resting juices.