Recover Stronger with MediterraneanLamb

While you don’t need red meat for prime performance, it has its benefits during a tough lifting programme. “Athletes, especially strength athletes, require extra protein,” says Price. “Lamb provides taurine, an amino acid involved in muscle cell hydration and recovery, carnosine, a compound that buffers the effect of intense exercise and reduces muscle fatigue, and creatine, which helps muscles to generate power.” Combine this with high-fibre carbs, probiotic yogurt and vitamin C-rich lemon and you have what amounts to a sports massage in a bowl. After all, there’s no point leaving it all on the gym floor if you’re left sofa-bound for the rest of the week.

INGREDIENTS

(SERVES 1)

• GRASS-FED LAMB CHUMP, 70G

• A LARGE TOMATO, ROASTED

AND CHOPPED

• A WHOLEMEAL PITTA BREAD

• SPELT, 120G (COOKED WEIGHT)

• CUCUMBER, ¼, DICED

• MINT LEAVES, A SMALL HANDFUL

• PRESERVED LEMON, 1TSP, CHOPPED

• GROUND SUMAC, 1TBSP

• GREEK YOGURT, 1TBSP

METHOD

Begin by slicing up your lamb chump (a chop from the rump) into four or five pieces. You don’t need to be clever with it. Season with salt and pepper, place on a tray and grill until cooked but still pink in the middle. You can roast the tomato at the same time.

Meanwhile, toast the pitta, then tear it into pieces and place in a large mixing bowl. Add the spelt, tomato, cucumber, mint, preserved lemon and sumac to the bowl and mix well. Sumac has an antioxidant effect, supporting repair and immunity when your body is taking a battering.

Finally, gently stir in the yogurt and a glug of olive oil. Season again with salt, pepper and a bit of lemon juice and serve with the hot, grilled lamb. You’ll be feeling far less of a chump by the time you’ve finished.