• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into thin wedges. • Slice brown onion into thick wedges. • Thickly slice carrot into rounds. • Cut turnip into bite-sized chunks. • Place sweet potato on a lined oven tray. • Place remaining veggies on a second lined oven tray. Drizzle both trays with olive oil, then season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oilover medium-high heat. Cook baby spinach and half the garlic, stirring, until softened and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a large bowl and cover to keep warm. • Pick and finely chop rosemary. Set aside. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• When the roast veggies have 10 minutes remaining, season lamb backstrap on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • 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.

• Return frying pan to medium heat. • Add the butter, rosemary and remaining garlic. Cook, stirring, until beginning to brown, 2-3 minutes. • Season to taste, then remove from heat.

• To the bowl with the cooked baby spinach, add roasted turnip, carrot and onion and a drizzle of white wine vinegar. • Season, then gently toss to combine.

• Slice seared lamb backstrap. • Divide lamb, roasted sweet potato and baby spinach salad between plates. • Spoon rosemary brown butter and any lamb resting juices over the lamb. • Crumble fetta cubes over baby spinach salad to serve. Enjoy!