Guest chef

Joe Wicks

Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 15 programme, and his army of followers on Instagram show just how successful it is. His new book, Lean in 15, is out now.

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Lamb cutlets with harissa yogurt and 'midget trees'

  • Serves 1
  • Total time 20 mins
0.0/5 rating (0 votes)
Lamb cutlets with harissa yogurt and 'midget trees'
Lamb cutlets with harissa yogurt and 'midget trees'

step by step

  • 1Preheat your grill to maximum. Season your lamb cutlets with salt and pepper, place on a grill pan or baking tray and slide under the grill. Cook for 6 minutes on each side. When cooked through, turn off the grill but leave the cutlets to keep warm until you're ready to eat.
  • 2While the lamb is cooking, melt the coconut oil in a large frying pan over a medium to high heat and add the spring onions and garlic. Stir-fry for 1 minute.
  • 3Chuck in the midget trees and green beans and stir-fry for a further minute. Pour in 1 tablespoon of water, allowing it to steam up and evaporate, which will help cook the veg through. Drop in the spinach and toss it together with the other greens to wilt it in the residual heat. Pile up all the greens on a plate.
  • 4Quickly mix together the Greek yogurt and harissa until well combined.
  • 5Top the greens with the lamb cutlets, serve with the spiced yogurt and scatter with the toasted almonds.
  • Recipe photograph by Maja Smend

You will need

  • 3 lamb cutlets
  • ½ tbsp coconut oil
  • 2 spring onions, trimmed and finely sliced
  • 1 garlic clove, finely sliced
  • 5 midget trees (Tenderstem broccoli), halved lengthways
  • 50g fine green beans, trimmed
  • 2 large handfuls of baby spinach leaves, about 60g
  • 2 tbsp Greek yogurt
  • 2 tsp harissa paste
  • 15g flaked almonds, toasted

+ Nutritional Information