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Lamb cutlets with harissa yogurt and 'midget trees'


Serves: 1
timeTotal time:
Lamb cutlets with harissa yogurt and 'midget trees'
Recipe photograph by Maja Smend

Lamb cutlets with harissa yogurt and 'midget trees'


Serves: 1
timeTotal time:

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Nutritional information (per serving)
Calories
597Kcal
Fat
35gr
Saturates
15gr
Carbs
11gr
Sugars
8gr
Fibre
9gr
Protein
55gr
Salt
0.6gr

Joe Wicks

Joe Wicks

Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is. 
See more of Joe Wicks ’s recipes
Joe Wicks

Joe Wicks

Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is. 
See more of Joe Wicks ’s recipes

Ingredients

  • 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

Step by step

  1. Preheat 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.
  2. While 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.
  3. Chuck 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.
  4. Quickly mix together the Greek yogurt and harissa until well combined.
  5. Top the greens with the lamb cutlets, serve with the spiced yogurt and scatter with the toasted almonds.

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