Hot cumin lamb wrap with crunchy slaw & spicy mayo

Lamb · Turkish classic.

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

Method

1. Season — Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning.
2. Continue cooking — Griddle for about 3-4 mins on each side or until cooked to your liking.
3. Stir — Place to one side on a plate to rest. In a large bowl, stir the sugar into the vinegar until dissolved.
4. Season — Add the carrots, spring onions, cabbage and some seasoning, and toss together.
5. Continue cooking — Blitz the whole peppers and the mayo in a food processor.
6. Add ingredients — 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.
7. Continue cooking — Spoon over the mayo and scatter with a few of the sliced peppers.
8. Roll out — Roll up and eat. If using pitta, split and stuff.
9. Serve — Serve any extra salad on the side.

More Turkey recipes

• Adana Kebab
• Lahmacun
• Mantı
• İskender Kebab
• Cheese Pide
• Stuffed Peppers