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


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.


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