Serves 4
ingredients
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
Method
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.
