Put the lamb steaks in a large bowl and add the lemon zest and juice, rosemary, half the paprika and half the garlic.

Toss to combine and set aside for at least 15 minutes to marinate (or up to 12 hours if time permits).

Pour olive oil into a non-stick pan and place over a high heat.

Add the lamb and cook for 3-4 minutes on each side for medium (or to your liking).

Transfer to a plate, cover with foil and set aside to rest.

Meanwhile, pour oil in another non-stick frying pan and place over a medium heat.

Add the onion and the remaining paprika and garlic and stir-fry for 1 minute or until fragrant.

Add the stock and beans and cook for 3-4 minutes or until heated through, stirring occasionally.

Add the tomatoes and cook for 4-5 minutes or until the tomatoes start to break down.

Remove from the heat and stir in the spinach until just wilted. Season to taste.

Divide the bean mixture between plates, top with the lamb and garnish with rosemary sprigs.

Serve hot with salad or your favourite vegetables.