Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
272
protein
21g
carbs
4g
fat
19g
saturates
9g
fibre
1g
sugar
2g
salt
0.17g

Ingredients

  • 450g lamb neck fillet
  • olive oil
  • juice 1 lime
  • 1 tbsp fennel seed, toasted and roughly crushed
  • 1 carrot, grated
  • 1 small red onion, finely chopped
  • 4 pitta breads
  • 2 Little Gem lettuces, leaves separated

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Method

  1. Rub the lamb with a little oil and half the lime juice, then season with salt and pepper. Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
  2. Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little olive oil in a large bowl. Add the carrot and red onion, then mix well.
  3. Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

Recipe from Good Food magazine, July 2010

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Comments

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alicestewart's picture
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Not a massive fan of fennel, but found it went perfectly with the lamb. Absolutely delicious!

sylvia's picture
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Really enjoyed this. The fennel really brings out the flavour of the lamb. Will be making this again. Quick, simple and delicious.

ehodne's picture
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felt really healthy with wholegrain pittabreads. Did not get hold of fennelseeds though. Still delicious. Recommended.

bitesize77's picture
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We made this on the barbeque last week and it was a big hit - delicious and really easy to do. The salad is delicious on its own. As a veggie alternative, we tried the salad in pitta with haloumi cheese cooked on the barbeque which was also delicious.

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