Spiced Lamb With Roasted Parsnips

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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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