Method

• 1.
  Place lamb, rosemary, garlic, oil, honey and 1 teaspoon sea salt in a bowl and mix to coat lamb. Cover and refrigerate for 15 minutes.

• 2.
  Heat a large frypan over high heat until smoking, then reduce heat to medium. Add lamb and cook for 2 minutes each side. Add wine and simmer until reduced by half. Cover, remove from the heat and rest for 10 minutes.
• 3.
  Meanwhile, heat a large saucepan and add the butter, peas and washed but still wet spinach, and cook, covered, for 2 minutes or until spinach is wilted and peas are cooked. Season to taste with salt and black pepper.
• 4.
  Slice lamb on an angle and divide among 4 plates. Serve drizzled with pan juices, and with peas and spinach to the side.