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Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

A star rating of 4.2 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal272
fat19g
saturates9g
carbs4g
sugars2g
fibre1g
protein21g
low insalt0.17g
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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.

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 4.2 out of 5.8 ratings
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