Ingredients
- Lamb Leg (4 small)
- Olive Oil (2 tsp)
- Ground Cumin (1 tsp)
- Sugar (1 tablespoon)
- White Wine Vinegar (3 tablespoons)
- Carrots (2)
- Spring Onions (2 sliced)
- White Cabbage (400 g)
- Sweet Peppadew Peppers (5)
- Mayonnaise (3 tablespoons)
- Pita Bread (4 large)
Instructions
Steps
- Preheat a griddle pan. Coat the lamb steaks with olive oil, cumin, and seasoning. Grill for about 3-4 minutes on each side or until cooked to your preference. Set aside on a plate to rest.
- In a large mixing bowl, combine sugar and white wine vinegar until dissolved. Add carrots, spring onions, white cabbage, and seasoning, then toss well to combine.
- In a food processor, blend the sweet peppadew peppers with mayonnaise until smooth. Take a generous portion of the slaw and place it on each pita bread. Slice the rested lamb, trimming off excess fat, and layer it over the slaw, drizzling with the collected juices. Top with the spicy mayo and sprinkle with sliced peppers. Roll the wraps, or stuff the pitas, and serve with any remaining slaw on the side.