- 4 small lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 heaped tsp ground cumin
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 3 tbsp white wine vinegar
- 2 carrots, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 400g/14oz white cabbage, very finely sliced
- 5 sweet peppadew peppers, 2 roughly sliced
- 3 tbsp mayonnaise
- 4 large pitta or flatbreads, warmed
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.