Rosemary scented Lamb

• 4 lamb neck fillets (about 125g each), trimmed of excess fat
  1 tbsp finely chopped fresh rosemary leaves
  2 garlic cloves, crushed
  1 tbsp olive oil
  1 tbsp runny honey
  150ml red wine
  20g unsalted butter, chopped
  150g frozen petit pois, thawed
  350g baby spinach leaves, washed
  

Recipe

Place the lamb, rosemary, garlic, oil, honey and some seasoning into a bowl. Mix to coact the lamb, cover and marinate for 15 minutes.

Heat a large frying pan over a high heat until very hot. Add the lamb, reduce the heat to medium and cook for 3 minutes each side. Add the wine and simmer for 3-4 minutes, until reduced by half. Remove the lamb and set aside, covered, for 5 minutes. Cover the sauce and keep hot.

Meanwhile, melt the butter in a large pan over a medium heat. Add the peas and spinach and cook for 2-3 minutes, until the peas are tender and the spinach has wilted. Season.

Slice each lamb fillet on an angle and divide between 4 plates. Stir the lamb juices into the wine sauce, drizzle over the lamb and spoon the peas and spinach alongside.

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