Heat a griddle pan. Rub the lamb steaks
with the oil, cumin and some seasoning.
Griddle for about 3-4 mins on each side
or until cooked to your liking. Place to one
side on a plate to rest.
In a large bowl, stir the sugar into the
vinegar until dissolved. Add the carrots,
spring onions, cabbage and some
seasoning, and toss together.
Blitz the whole peppers and the mayo
in a food processor. Add a heap of the
salad to each flatbread. Slice the lamb,
trimming off any excess fat and lay on
top of the salad, drizzling with the resting
juices. Spoon over the mayo and scatter
with a few of the sliced peppers. Roll up
and eat. If using pitta, split and stuff.
Serve any extra salad on the side.