Combine lamb, oil, 1 teaspoon of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight.
Drain lamb, reserve marinade. Place tomatoes in single layer on oven tray, sprinkle with remaining sugar. Bake uncovered in moderate oven for 20 minutes.
Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender, drain.
Meanwhile, heat a large pan and spray lightly with cooking spray, add lamb in batches, cook until browned and tender. Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils. Gently toss with pasta, tomatoes and spinach.