Pepper veal medallions, sweet potato & spinach

Ingredients

• 4 x 125g (approx.) veal salt and pepper rump medallions
• 2 small sweet potatoes (400g), scrubbed, cut into wedges
• 2 tbsp olive oil
• 2 tsp rosemary leaves, finely chopped + extra sprigs, to serve
• 1 tsp ground coriander
• 2 garlic cloves, crushed
• 1 long red chilli, thinly sliced
• 200g button mushrooms, thinly sliced
• 1 large bunch English spinach, roughly chopped
• Lime wedges, to serve