This Easter is going to be a little different. Now that we are allowed to socialise outdoors, it’s the perfect chance to for a garden gathering, weather permitting! Ditch the traditional slow-roasted leg of lamb in favour of an Easter Sunday barbecue – and Joe Wicks has the perfect recipe.

The Body Coach’s delicious lamb tikka flatbreads are perfect for a healthier nod to the traditional Easter meat and ideal for alfresco dining. Which means there’s plenty of room left for all those chocolate eggs, right?

Serves 1

You will need

• 2tbsp tikka curry paste

• Juice of ½ lemon

• ½tsp grated ginger

• 250g lean lamb leg steaks (all visible fat removed)

• Salt and pepper

• 1 large naan bread or Middle Eastern flatbread, warmed

• 1½tbsp zero-fat Greek-style yogurt, whisked with 1tsp lemon juice (optional)

For the herb salad   

• ¼ cucumber, deseeded and cut into 1cm dice

• 1 plum tomato, cut into 1cm dice

• ¼ red onion, finely diced

• 3tbsp mint, finely chopped, plus extra for garnish

• 3tbsp coriander, finely chopped, plus extra for garnish

• Juice of ½ lemon

• 1 green chilli, deseeded and finely chopped

1. Place the tikka curry paste, lemon juice and ginger in a wide glass bowl.

2. Cut the lamb into small bite-sized cubes and toss them in the tikka paste mixture. Season.

3. Make the herb salad by mixing together all the ingredients in a bowl. Season and set aside.

4. Preheat the grill to medium-high.

5. Thread marinated lamb on one or two metal skewers and place under grill. Cook for 8–10 minutes, turning once, until cooked and lightly charred at edges.

6. Remove the lamb from the skewers with a fork and scatter onto the warmed naan or flatbread.

7. Spoon over the herb salad and drizzle over the yoghurt mixture (if using). Sprinkle with the chopped mint and coriander before tucking in.