Summer lamb with carrot & fennel salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 450g lambneck fillet
- olive oil
- juice 1 lime
- 1 tbsp fennel seedtoasted and roughly crushed
- 1 carrotgrated
- 1 small red onionfinely chopped
- 4 pitta breads
- 2 Little Gem lettucesleaves separated
Nutrition: per serving
- kcal272
- fat19g
- saturates9g
- carbs4g
- sugars2g
- fibre1g
- protein21g
- salt0.17glow
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.
