Serves 4
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  1. Pat the lamb chops dry with kitchen paper and spread them all over with harissa. Transfer to a non-metallic dish and cover with cling film. Place in the fridge to marinate for two hours, returning to room temperature 30 minutes before you start cooking.
  2. Sprinkle the lamb chops with salt and black pepper. Melt two tablespoons of the ghee or oil in a large heavy pan over a medium heat until hot but not smoking, then cook the chops for 3-4 minutes per side. Transfer the chops to a plate, cover with foil and rest for 5-6 minutes.
  3. Meanwhile, melt the remaining ghee in the same pan and cook the spinach for 2-3 minutes until wilted, seasoning generously. Sprinkle with the cumin and squeeze over some lemon juice. Serve the spinach with the lamb chops.

Nutrition Facts

Per Serving: 472 kcal, 25.1g fat (10.9g saturated), 4.9g carbs (2.7g sugars), 53.9g protein, 0g fibre, 0.417g sodium