This recipe is another adaptation from Joe Wick’s Lean in 15. His version is made with spinach in the salad but I had rocket in the fridge so I wanted to use it up and one of the major challenges of gestational diabetes is that you need to eat carbs with every meal but limit them and stick to complex carbs so while Joe suggests serving this with a side of green veg I added some new potatoes.
Spiced lamb cutlets with salad and new potatoes
12 lamb cutlets
300g Greek yoghurt
4 tablespoons ground almonds
4 teaspoons garam masala
2 teaspoons smoked paprika
4 handfuls of baby rocket
16 cherry tomatoes, halved
1 cucumber cut into cubes
A bunch of coriander, leaves only roughly chopped
Juice of 1 lemon
385g ready to cook new potatoes with herbs and butter (I was lazy)
Turn your grill to high and line your grill tray with greaseproof paper.
Mix the yoghurt, almonds, garam masala and paprika together with a good pinch of salt and pepper. Spread the yoghurt mixture over the lamb cutlets and then arrange them on the grill tray. Grill for 3 -4 minutes on each side. This will give you medium rare lamb. If you want it more well done (boo) then grill for a little longer.
While the lamb is grilling pop the new potatoes into the microwave according to the cooking instructions on the package and then split the rocket, cherry tomatoes and cucumber across four plates and arrange into a simple salad.
Remove the lamb from the grill and place three cutlets on each plate. Squeeze a little lemon juice over each one and then sprinkle over the coriander leaves and then divide the new potatoes between the plates.