•  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
•  40g butter
•  1 teaspoon cumin seeds
•  400g baby spinach leaves  

  Preheat oven to 200ºC (390ºF). Place the parsnips, oil, salt and pepper in a baking dish and toss to coat. Roast for 35–40 minutes or until tender and golden. Set aside and keep warm.

Heat a large non-stick frying pan over high heat, sprinkle the lamb with coriander, chilli and salt. Brush with oil and cook for 2–3 minutes each side for medium or until cooked to your liking. Remove from the pan and keep warm. Reduce heat to low. Add the butter, cumin seeds and spinach to the pan and cook, stirring, for 1–2 minutes or until wilted. Slice the lamb and serve with parsnips and spinach.