Summer lamb with carrot & fennel salad

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• Alex

  25 June 2010

  Alex rated and commented on this recipe

  

  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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• elho

  02 August 2011

  elho rated and commented on this recipe

  

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

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• Joanne

  01 February 2012

  Joanne rated and commented on this recipe

  

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

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• Sarahfh

  13 May 2012

  Sarahfh rated this recipe

  

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Ingredients

• 450g lamb neck fillet
• olive oil
• juice 1 lime
• 1 tbsp fennel seeds , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

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

Per serving

272 kcalories, protein 21g, carbohydrate 4g, fat 19 g, saturated fat 9g, fibre 1g, sugar 2g, salt 0.17 g

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