Step 1

Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, uncovered, for 8 minutes or until just tender. Drain and set aside to cool for 5 minutes. Cut potatoes into 1cm-thick rounds. Preheat oven to 160�C.

Step 2

Meanwhile, combine the coriander, cumin, paprika, ginger, garlic, cardamom and cayenne pepper in a small bowl. Place the lamb cutlets in a large, shallow non-aluminium dish. Sprinkle the spice blend over both sides of the lamb cutlets and use your fingertips to rub into the lamb.

Step 3

Preheat a barbecue plate or heavy-based frying pan on high. Add the oil and heat for 30 seconds or until hot. Add the potato slices and cook for 4-5 minutes each side or until golden and tender. Transfer the potatoes to an ovenproof dish and place in preheated oven to keep warm.

Step 4

Add the lamb cutlets to the hot barbecue plate or frying pan. Drizzle with lemon juice (this prevents the spices from burning) and cook for 3 minutes each side for medium or until cooked to your liking.

Step 5

Serve the lamb cutlets with the potatoes and dressed spinach leaves.