Spiced Lamb With Roasted Parsnips
Ingredients
- 8 (800g) parsnips, peeled and chopped
- 2 tablespoons olive oil, plus extra, for brushing
- sea salt and cracked black pepper
- 8 x 85g lamb fillets, trimmed
- 2 teaspoons ground coriander (cilantro)
- ½ teaspoon chilli powder
- 40 g butter
- 1 teaspoon cumin seeds
- 400 g baby spinach leaves
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