Name: Summer lamb with carrot & fennel salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 450g lamb neck fillet; olive oil; juice 1 lime; 1 tbsp fennel seed 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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Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.2 out of 5.9 ratingsRate

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Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

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Homemade hummus with pitta chips

A star rating of 3.4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

450g lamb

neck fillet
olive oil
juice 1 lime
1 tbsp fennel seed

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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Nutrition: per serving

kcal272
fat19g
saturates9g
carbs4g
sugars2g
fibre1g
protein21g
salt0.17g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.2 out of 5.9 ratings

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