Cumin Lamb Wrap with Slaw and Spicy Mayo
Charred cumin lamb, pickled crunch and spicy mayo in warm pita — street food with credentials.
- Total
- 35 min
- Serves
- 4
A Turkish-spiced wrap with serious crunch credentials: cumin-rubbed lamb leg seared hot, sliced and rolled into pita with a quick-pickled slaw of carrot, cabbage and peppadews, all pulled together by a spicy mayo. The lamb's char against the vinegar crunch is the bite that keeps on giving. Street food, elevated and homemade.
Ingredients
- 4 small Lamb Leg
- 2 tsp Olive Oil
- 1 tsp Ground Cumin
- 1 tablespoon Sugar
- 3 tablespoons White Wine Vinegar
- 2 Carrots
- 2 sliced Spring Onions
- 400g White Cabbage
- 5 Sweet Peppadew Peppers
- 3 tablespoons Mayonnaise
- 4 large Pita Bread
Instructions
- 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.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 25 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
