Lamb cutlets with harissa yogurt and 'midget trees'

Lamb cutlets with harissa yogurt and 'midget trees'

www.sainsburysmagazine.co.uk

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

View full recipe on www.sainsburysmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sainsburysmagazine.co.uk.

Share this recipe:

Cooking tools:

  • Grill
  • Grill pan
  • Baking sheet
  • Skillet
  • Salt and pepper shaker
  • Mixing bowl
  • Spoon
  • Plate
  • Serving platter
  • Chef's knife
  • Cutting board
  • Measuring spoon

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This