Spiced lamb cutlets with rice and spinach salad

Method

1. Mix the harissa with 1 tbsp of the olive oil in a small bowl until well combined. Rub the mixture all over the lamb cutlets and season well with salt. Set aside while you make the rice.
2. Bring a pan of salted water to the boil and cook the rice for 10-12 minutes or according to the pack instructions. Drain, then return to the pan with the wilted spinach.
3. Meanwhile, heat a griddle pan over a high heat until smoking, then cook the cutlets for 2-3 minutes on each side. Rest the lamb on a plate, covered with foil, for 5 minutes.
4. Put the remaining oil, lemon juice and sherry vinegar into a small bowl and whisk with a pinch of salt and pepper to make a dressing. Put the rice/spinach in a large bowl with most of the chopped dill, add the dressing and lemon zest, then toss to combine. Taste and add salt and pepper if needed. Serve with the lamb cutlets, drizzled with the yogurt and sprinkled with the dukkah and remaining dill. Serve with lemon wedges on the side to squeeze over.