This spicy, Middle Eastern-inspired dish provides a good dose of protein, making it an excellent choice for a post-ride recovery treat

Grilled lamb skewers with crushed British peas, tzatziki & chilli

Method

1 – In a medium-sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.

2 – In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.

3 – In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.

4 – Preheat a griddle pan. Then divide the lamb between four skewers and place on the griddle for three minutes each side. The lamb should be slightly pink in 
the middle.

5 – When the lamb is cooked, divide between four plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.

Ingredients

Serves four:
For lamb:
< 800g diced leg of lamb
< Small bunch of thyme chopped
< 1 lemon zested and juiced
< 2 tbsp olive oil
< Salt and pepper

For crushed peas:
< 200g fresh peas, shelled 
and cooked
< Small bunch of parsley, chopped
< Half lemon, juiced
< 2 tbsp extra virgin olive oil
< Salt and pepper

For tzatziki:
< 150g Greek yoghurt
< ½ cucumber deseeded, 
finely chopped
< Small bunch of mint, shredded
< Salt and pepper

Each serving contains % GDA guideline daily amount
Cals 751kcal 30
Protein 48g3g 81
Carbs 47.5g 16
Fat 40.9g 43
Fibre 4.16g 17