Preparation Time 15 minutes Cooking Time 15 minutes Ingredients (serves 4) 100g Coolibah Baby Spinach 2 x 250g lamb backstraps, trimmed ¼ cup balsamic vinegar 2 tablespoons olive oil 2 tablespoons rosemary, chopped Olive oil cooking spray 6 baby eggplant, trimmed, halved lengthways 250g hommus dip, to serve Toasted pita bread, to serve Method Combine … Continue reading Lamb with Spinach & Eggplant