Summer lamb with carrot & fennel salad

Summer lamb with carrot & fennel salad

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(6 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

Nutrition and extra info

Nutrition: per serving

  • kcal272
  • fat19g
  • saturates9g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein21g
  • salt0.17g
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  • 450g lamb neck fillet



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    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…


  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.

  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.

  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.

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Comments, questions and tips

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AliceStewart's picture
4th Jul, 2014
Not a massive fan of fennel, but found it went perfectly with the lamb. Absolutely delicious!
1st Feb, 2012
Really enjoyed this. The fennel really brings out the flavour of the lamb. Will be making this again. Quick, simple and delicious.
2nd Aug, 2011
felt really healthy with wholegrain pittabreads. Did not get hold of fennelseeds though. Still delicious. Recommended.
25th Jun, 2010
We made this on the barbeque last week and it was a big hit - delicious and really easy to do. The salad is delicious on its own. As a veggie alternative, we tried the salad in pitta with haloumi cheese cooked on the barbeque which was also delicious.
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jburton's picture
29th Jul, 2013
Thinking this would go nice as a side to the Greek Pork patties with radish tzatziki and maybe tomato wedges with a sprinkling of finely red onion and maybe some lemon new potatoes.
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