Turkish·non-vegetarian·medium

Hot cumin lamb wrap with crunchy slaw & spicy mayo

Name: Hot cumin lamb wrap with crunchy slaw & spicy mayo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Turkish
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

Hey there, foodies! Today, I've got a mouthwatering recipe for you: Hot cumin lamb wrap with crunchy slaw & spicy mayo. Trust me, this dish is a game-changer! Alright, first things first. Heat up that griddle pan - we're about to get sizzling! Rub your lamb steaks with oil, cumin, and a pinch of love. Cook them on the griddle until they're just right, then let them rest while you prepare the rest of this flavor-packed wrap. Now, here's a little tip from me to you: when griddling the lamb, don't overcrowd the pan. Give those steaks some space to get that beautiful caramelization - it makes all the difference, I promise! Oh, and speaking of mistakes, let me tell you about the time I accidentally used sugar instead of salt in a marinade. Let's just say that dish was definitely unique! Once you've got your lamb ready, assemble your wrap with the crunchy slaw, spicy mayo, and all the fixings. Get ready to indulge in a burst of flavors with every bite. Enjoy, my friends!

50 min(prep 20 + cook 30)

4 servings

650 kcal

4.5

Ingredients

Lamb Leg4 small
Olive Oil2 tsp
Ground Cumin1 tsp
Sugar1 tablespoon
White Wine Vinegar3 tablespoons
Carrots2
Spring Onions2 sliced
White Cabbage400g
Sweet Peppadew Peppers5
Mayonnaise3 tablespoons
Pita Bread4 large

Nutrition

650 kcalper serving

Protein35g28%

Carbs45g35%

Fat35g28%

Fiber5g4%

Sugar7g6%

Directions

1
step 1
2
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.
3
step 2
4
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
5
step 3
6
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.

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