Lamb cutlets with roasted sweet potato, cauliflower and sautéed sugar snap peas and spinach with basil

Dice up the sweet potato and cauliflower and toss in oil, cumin, black pepper and salt. Roast at 200 C (400 F) for 30 min, stirring once. Meanwhile, pre-heat the BBQ and dry rub lamb with coriander seed, smoked paprika, black pepper and salt. Grill the lamb cutlets for about 4 minutes per side and let sit. Sauté the sugar snap peas with 3 minced garlic cloves for a few minutes, add about 2 Tb balsamic vinegar and pinch of sugar, cook another minute then toss in 2 large handfuls of baby spinach (I just picked some straight from the garden) and 1 small handful of fresh basil (again from our garden). Turn the heat off the pan and stir until the spinach and basil wilt. Season with black pepper and salt.

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