Griddled cumin lamb steaks wrapped in flatbread with a crunchy carrot and cabbage slaw and a sweet, spicy Peppadew mayo. A bold, satisfying handheld meal.
- 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
Preparation
- Heat a griddle pan. Rub the lamb steaks with the oil, cumin and seasoning, then griddle for about 3–4 minutes on each side, or to your liking, and set aside to rest.
- In a large bowl, stir the sugar into the vinegar until dissolved, then add the carrots, spring onions, cabbage and seasoning, and toss together.
- Blitz the whole Peppadew peppers and the mayo in a food processor. Add a heap of slaw to each flatbread, slice the lamb (trimming any excess fat) and lay on top, drizzling over the resting juices. Spoon over the mayo, scatter with a few sliced peppers, then roll up and eat. If using pitta, split and stuff. Serve any extra slaw on the side.
