Method:
1 Coat both sides of the lamb in sesame seeds. Heat oil in a frying pan over medium-high heat. Add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover and allow to rest.
2 Add a little more oil to the pan, add the mushrooms and cook for 3-4 minutes each side or until tender. Drizzle with olive oil and season with salt and pepper. Transfer to a plate, keep warm. Add the spinach to the same pan and cook, stirring, until just wilted. Season with salt and pepper.
3 For the dressing, whisk onion, olive oil, red wine vinegar, rosemary leaves and salt and pepper in a bowl until well combined.
4 Place the mushrooms on a serving plate, top with spinach and lamb cutlets, spoon over the dressing. Serve.