Remove lamb steaks from packet 10-15 minutes before cooking to allow to come to room temperature.

When ready to cook, season lamb with salt, pepper and lemon zest.

Heat a heavy-based frypan over medium-high heat.

Place 1 tsp butter on each lamb steak, then place butter-side down in hot pan.

Cook over high heat for 1 minute then reduce heat to medium high and cook another 2 minutes.

Turn and cook 3 minutes on the other side, reducing heat a little if necessary so it does not brown too much.

Test for doneness by squeezing the sides of a steak – for a medium rare result it should be springy with a little give.

Transfer lamb to a clean plate and cover with tin foil and a clean teatowel.

Allow to rest while you make the jus.

Add remaining 1 tsp butter to the pan used for cooking the lamb and cook red onion over medium heat, stirring now and then, until softened (about 5 minutes).

Add roasted red pepper and thyme and sizzle for 30 seconds, then add pomegranate molasses and swirl over heat for 20-30 seconds until it starts to caramelise.

Add wine, stirring to lift pan brownings, and boil hard until reduced by half (1-2 minutes).

Adjust seasonings to taste and remove from heat.

To serve, slice the rested lamb thinly across the grain.

Divide cooked spinach between 2 warm serving plates and spoon the red pepper and onion mixture around the outside.

Top spinach with lamb and pan jus.

Garnish with sprigs of thyme.