Step 1Preheat oven to 160°C. Line a baking tray with baking paper. Place the tomatoes on prepared tray, and bake for 10 minutes or until wilted. Set aside.
Step 2Meanwhile, boil sweet potato for 10 minutes or until tender. Drain and set aside. Heat olive oil in the same saucepan over medium heat, add garlic and 1 teaspoon lemon zest and cook, stirring, for 1 minute, or until fragrant. Add drained beans and reserved sweet potato. Cook, stirring, until beans are heated through. Mash roughly. Stir through baby spinach leaves until just wilted. Keep warm.
Step 3Combine the paprika and remaining lemon zest. Sprinkle paprika mixture evenly over lamb. Place a chargrill pan or non-stick frying pan over medium-high heat. Spray lamb lightly with oil; grill for 2 minutes each side, for medium, or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3 minutes.
Step 4Slice lamb thickly. Serve lamb on the mash, topped with the roasted tomatoes and mixed salad leaves on the side.