• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks and place
on a lined oven tray.
• Drizzle with olive oil, season with salt and toss
to combine. Roast until lightly golden and tender,
20-25 minutes.
• Zest lemon to get a generous pinch and slice
into wedges.
• When the sweet potatoes have finished roasting,
add lemon zest, a squeeze of lemon juice and the
cracked black pepper to the tray, tossing potatoes
to coat.

• Meanwhile, trim green beans.
• Finely chop garlic.
• In a small bowl, combine the honey,
wholegrain mustard, a splash of water and
a pinch of salt and pepper.

• 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.
TIP: The lamb will keep cooking as it rests!

• While the lamb is resting, return frying pan to
medium-high heat with a drizzle of olive oil.
• Cook green beans, tossing, until tender,
4-5 minutes.
• Add baby spinach leaves and garlic and cook until
wilted and fragrant, 1-2 minutes. Season to taste.
Transfer to serving plates.

• Return frying pan to low heat. Add the honey
mustard glaze and any lamb resting juices and
cook, stirring, until bubbling, 30 seconds.

• Slice lamb.
• Divide lamb and lemon pepper sweet potatoes
between the plates with the garlicky greens.
• Spoon honey mustard glaze over lamb.
• Serve with horseradish sauce and remaining lemon
wedges. Enjoy!