1.

Preheat oven to 240°C

2.

Drizzle olive oil over both sides of the loins and season with sea salt & pepper. Heat a large frying pan and sear both sides of the backstraps on high heat for 2 minutes. Allow to cool.

3.

Slice potatoes thinly with a mandolin and toss in olive oil, & salt add wine and spread evenly in a large baking dish. Top with chopped bacon pieces and bake for 25 minutes.

4.

Sauté mushrooms for 1 minute, spread mustard on top of loins and top with mushrooms. Wrap each loin in a sheet of puff pastry and place the overlap edge underneath. Decorate with extra puff pastry and make 2 slits in the top. Bake in hot oven for 10 minutes until pastry puffs up and golden brown. Let rest for 10 minutes.

5.

Sauté the spinach & tomatoes in a little olive oil & chilli flakes, place on plate, cut loins into half, slice each half in three and place on plate. Deglaze pan with balsamic vinegar, stock & sugar. Simmer 2 minutes, whisk in butter & drizzle over lamb. Spread a row of potatoes on each plate and serve.