Name: Hot cumin lamb wrap with crunchy slaw & spicy mayo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Middle Eastern
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

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Hot cumin lamb wrap with crunchy slaw & spicy mayo

Hot cumin lamb wrap with crunchy slaw & spicy mayo

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4.8 out of 5.5 ratingsRate

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A healthy kebab flatbread - make double the cabbage and carrot coleslaw and have leftovers for lunch

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal661
fat29g
saturates7g
carbs67g
sugars21g
fibre9g
protein30g
salt1.5g

low

Method

step 1

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.
step 2

In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
step 3

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.

Recipe from Good Food magazine, August 2012

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A star rating of 4.8 out of 5.5 ratings

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