Seared Lamb & Peppercorn Gravy

• Meanwhile, trim green beans. • Finely chop garlic. • Crush black peppercorns using a pestle and mortar, or in their sachet using a rolling pin. • Pat lamb backstrap dry with paper towel, then drizzle with olive oil and season with salt on each side.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes on each side 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 green beans, tossing regularly, until tender, 4-5 minutes. • Add baby spinach leaves and half the garlic and cook, stirring, until fragrant and spinach is just wilted, 1 minute. Season, then transfer to serving plates.

TIP: Cook the green beans with a dash of water to help speed up the cooking process!

• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic, stirring, until fragrant, 1 minute. Remove pan from heat. • Transfer peppercorn-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.