- 450g lamb neck fillet
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lime
The same shape, but smaller than…
- 1 tbsp fennel seed, toasted and roughly crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 carrot, grated
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 are available in a vast number of varieties, and are either crisp or floppy, growing…
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 lettuce leaves.