Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

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(6 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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: per serving

  • kcal272
  • fat19g
  • saturates9g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein21g
  • salt0.17g
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Ingredients

  • 450g lamb neck fillet

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp fennel seed, toasted and roughly crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 carrot, grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small red onion, finely chopped
  • 4 pitta breads
  • 2 Little Gem lettuces, leaves separated

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

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.

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Comments, questions and tips

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Comments (4)

AliceStewart's picture
5

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

sylvia's picture
5

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
5

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

bitesize77's picture
5

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.

Questions (0)

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Tips (1)

jburton's picture

Thinking this would go nice as a side to the Greek Pork patties with radish tzatziki and maybe tomato wedges with a sprinkling of finely red onion and maybe some lemon new potatoes.

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