400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks
½ red chilli, finely chopped
1 garlic clove, smashed with the side of a knife
squeeze lemon juice
finely chopped fresh mint, to garnish
100g/3½oz young spinach leaves
½ tsp dried chilli flakes
flaked sea salt and freshly ground black pepper
½ tsp ground cinnamon
½ tsp ground cumin
1 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil, plus extra to serve
4 lamb cutlets