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.
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.
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