Hot cumin lamb wrap with crunchy slaw & spicy mayo

10-30 minutes 2 of 5-a-day 4 servings 800 kcal or less coleslaw fibre folate healthy iron kebab leftovers lunch box mains make it tonight north african quick rare lamb rare meat vitamin c wrap

N/A

Source

Ingredients

4 small lamb leg steaks

2tsp olive oil

1 heaped tsp ground cumin

1tbsp sugar

3tbsp white wine vinegar

2 carrots, coarsely grated

2 spring onions, finely sliced

400g white cabbage, very finely sliced

5 sweet peppadew peppers, 2 roughly sliced

3tbsp mayonnaise

4 large pitta or flatbreads, warmed

Method

Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.

In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.

Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.