Spinach-Stuffed Lamb Backstraps With Roasted Zucchini Salad Recipe

Ingredients For Spinach-Stuffed Lamb Backstraps With Roasted Zucchini Salad Recipe

• 2 Zucchini, trimmed, thickly sliced diagonally
• 2 Red capsicums, seeded, cut into quarters
• 250 gram Trussed cherry tomatoes
• 1 Red onion, cut into wedges
• 2 tablespoon Olive oil
• 2 teaspoon Smoked paprika
• 1 teaspoon Dried mint
• 2 Lamb backstraps
• 200 gram Frozen chopped spinach, defrosted, drained
• 50 gram Soft feta