A wonderful combination. No need for a gravy, just drizzle a little extra balsamic over as a great touch. 

Ingredients

1 good quality lamb backstrap

Good splash of Pomegranate Balsamic vinegar

Pinch of cumin

Pinch of cinnamon

Splash of Pukara Estate Premium EVOO

2 medium-sized sweet potatoes peeled and chopped into equal-sized pieces

Good knob of butter

Good spoonful of good quality honey

Pinch of ground nutmeg

Pinch of ground ginger

1 bag of baby spinach

Splash of olive oil

Touch of lemon zest

Method

Place the balsamic, cumin, cinnamon, olive oil, salt, and pepper in a bowl and mix. Place the backstrap in the marinade for 2 to 4 hours. Steam sweet potatoes for 10 to 15 minutes or until soft. Place in a bowl and mash. Add the butter, honey, remaining spices, and season to taste. Grill the backstrap on a hot plate or barbecue over high heat. Allow to crisp and turn so it is fully sealed. Meat is best served medium still pink. Take off heat and rest the meat for a few minutes. Once ready, slice on the diagonal and plate up. In a deep fry pan, add some oil and heat. Throw in spinach and a touch of lemon zest. Season. Toss for 2 to 4 minutes. Serve sliced lamb over mashed sweet potato with spinach on the side.