Serves 4



For the lamb

800g/1¾lb 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/7oz fresh peas, shelled and cooked

small bunch parsley, chopped

half lemon, juiced

2 tbsp extra virgin olive oil

salt and pepper


For tzatziki

150g/5oz Greek yogurt

half a cucumber, deseeded and finely chopped

small bunch of mint, shredded

salt and pepper


To serve

4 warmed pitta breads

1 lemon, cut into 4 wedges

1 red chilli, deseeded and finely chopped


In a medium-sized bowl marinade the
lamb with the thyme, lemon and olive oil, season with salt and pepper and set
aside. 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. In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside. Preheat a griddle pan, then divide the lamb between four skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle. 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.

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