Spiced lamb with crispy roasted veges and chickpeas

1 Preheat oven to 200°C. Combine garlic, paprika, pepper and oil in a large dish. Mix well. Add lamb and rub in marinade until well coated. Set aside.

2 Chop potato and pumpkin in bite-sized cubes. Place in a roasting dish. Add chickpeas and stir to combine. Sprinkle over paprika and cumin. Spray with olive oil. Toss to combine and coat all vegetables. Place in oven and bake for about 20-30 minutes until vegetables are crispy. Toss once or twice during cooking.

3 Heat a grill pan or barbecue grill to a high heat. Cook lamb backstrap for about 4 minutes on each side (less time for tenderloins) until medium-rare. Rest meat for a few minutes then slice. Arrange lamb on a plate with vegetables and sautéed spinach, if preferred. Drizzle any pan juices from lamb over the top. Serve.