Refuel after a run with this hearty supper that’s rich in minerals
1 Place the lamb in a bag or bowl and cover with the marinade ingredients. Leave to marinate for at least an hour, or overnight if possible.
2 Rinse the spelt grains well and then place in a pan with 1l of cold water. Bring to the boil and simmer for 1 1/2hrs, adding extra water if necessary to prevent the pan boiling dry.
3 Pre-heat the oven to 200c/ 180c fan oven. Place the tomatoes and onions at either side of a roasting tin and toss in the olive oil. Roast for 30 minutes, or until the vegetables are softened and are starting to char. Mix the onions with the cooked spelt and season with salt and pepper.
4 Heat a frying pan with a dash of oil, then add the lamb steaks and marinade. Cook for three to four minutes each side for pink meat, or five to six minutes for well done. Remove from the pan and leave to rest for five minutes.
5 Place the lamb on top of the spelt, then deglaze the pan with a splash of red wine and pour the juices over the top. Sprinkle with the herbs and serve with the tomatoes and lemon wedges.
Preparation: 30 minutes (plus an hour for marinating)
Cooking: 1 1/2 hours
For the marinated lamb
• 2 lamb steaks
• 1 tsp sweet paprika
• 1 tsp cumin
• 1/2 tsp ginger
• 2 cloves garlic, peeled and smashed
• 1 tbsp lemon juice
• 3 tbsp olive oil
For the spelt and roasted tomatoes
• 150g spelt grains
• 250g vine tomatoes
• 2 large red onions, cut into wedges
• 2 tbsp olive oil
• Salt and black pepper
• Splash of red wine
• 2 tbsp flat-leaf parsley, chopped
• 4 mint leaves, chopped
• Lemon wedges, to serve
Iron- and zinc-rich lamb will provide perfect post-race immune-system support, while the spelt grains will help refuel your energy stores. It’s rich in magnesium, too, which will help calm twitchy post-race muscles and promote calcium uptake for bone support.