Preheat oven to 180°C. Line a baking tray with greaseproof paper. Toss potatoes in 1 tbsp olive oil and season with McCormick Sea Salt and Black Peppercorns. Spread potatoes in a single layer on prepared tray and bake for 30 minutes.
Coat lamb with McCormick Cumin Ground, Coriander Seeds Ground, 1 tbsp oil and season with McCormick Sea Salt and Black Peppercorns. Heat a frypan to medium heat and cook lamb for 3 minutes each side or until cooked to your liking. Set aside to rest 5 minutes before slicing.
Whisk together honey, white wine vinegar and 1 tbsp olive oil seasoning with McCormick Sea Salt and Black Peppercorns.
In a large bowl, toss sweet potatoes and lamb together with baby spinach leaves, cashews and fetta. Drizzle with dressing and then serve.