Moroccan lamb and roasted veges

1 Preheat oven to 200°C. Place vegetables on a baking tray and spray with oil. Bake for 20-25 minutes, or until tender.

2 Meanwhile, sprinkle both sides of lamb with seasoning. Heat half the oil in a large frying pan over a high heat. Cook lamb for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes before slicing.

3 Steam beans and refresh in cold water. Drain. Transfer to a large bowl and add spinach, lemon juice and remaining oil. Serve greens with lamb and roasted vegetables.