Ingredients

Steps

• Preheat the oven to 180°C.
• Heat 15ml of olive oil in an ovenproof pan and sear seasoned lamb medallions until browned.
• Pulse bread, garlic, lemon zest, lemon juice, and cheese in a food processor until combined.
• Press the crust onto the lamb and bake for 6 minutes until golden.
• Rest the meat for five minutes in a warm place.
• Fry sliced leeks in oil and butter for 5 minutes until soft.
• Stir in lemon juice and cream, then bring to a simmer.
• Fold in the spinach and mint until the leaves wilt.
• Serve the lamb atop the creamy leek and spinach mixture.