Method:
1 Preheat the oven to 200°C fan forced.
2 Heat oil in a frying pan over medium heat, add the garlic and onion, cook for a minute, add the spinach and ground coriander, toss quickly to wilt, set aside. Season with salt and pepper.
3 Lay the lamb back strap on a chopping board, flatten with a meat mallet, top with the spinach and crumble over the fetta cheese, roll up to secure.
4 Heat oil in a frying pan over a medium heat, cook the lamb for 2-3 minutes each side until seared. Transfer to the oven, cook for 5 minutes for medium or until cooked to your liking. Rest and thinly slice.
5 Heat another frying pan over medium heat, drizzle the mushrooms with olive oil, and cook for 3-4 minutes each side until tender, season with salt and pepper.
6 Process the tomato with a drizzle of olive oil until smooth.
7 Plate the mushroom and drizzle over the tomato, top with the lamb and to serve.