Summer lamb with carrot & fennel salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
