Method

• 1.
  Combine garlic, olive oil and rosemary in a bowl. Add lamb, turning to coat in the mixture, then cover and marinate in the fridge for 30 minutes.
• 2.
  Meanwhile, preheat the oven to 200°C. Lightly grease four 8cm x 6cm ring moulds and place on a baking tray.
• 3.
  Pour the pasta sauce into a saucepan over medium-low heat and cook, stirring occasionally, for 8-10 minutes until reduced by half.
• 4.
  Divide the eggplant among the moulds, then top with the reduced sauce, then the kumara and finish with the spinach, seasoning between each layer. Chill while you cook the lamb.
• 5.
  Heat a frypan over medium-high heat. Add the lamb and cook, turning, for 4 minutes or until sealed on all sides. Transfer to a baking tray and cook for a further 8 minutes for medium-rare. Loosely cover with foil and rest for 5 minutes.
• 6.
  Meanwhile, return the frypan to medium heat, add the white wine and bubble for
• 7.
  2-3 minutes until reduced by half. Add the consomme or demi-glaze and bubble for a further 3-4 minutes until reduced by half.
• 8.
  Place the vegetables in the ring moulds in the oven for 5 minutes to warm through.
• 9.
  Using a fish slice, carefully transfer each ring mould to a plate. Thinly slice the lamb and divide among moulds, overlapping slightly in a circular pattern. Remove the ring moulds, drizzle with the sauce and serve.